Simple Carrot Cake Recipe

Forget what you know about carrot cake

This carrot cake came from wanting something simple and reliable. No layers, no frosting drama, no long ingredient list. Just a single pan cake with a soft crumb and real spice flavor.

Grated carrots bring moisture naturally, so there’s no need for butter-heavy batters or added dairy. Oil keeps the texture tender, while cinnamon and nutmeg add warmth without overpowering the cake itself.

It’s the kind of recipe you make when you want baking to feel calm again, not performative.

Behind the Recipe

This recipe came from wanting carrot cake in its most straightforward form. No mix-ins, no frosting requirements, no extra steps. Just a single-layer cake that highlights carrots, warm spices, and a soft, moist crumb. I wanted something that could be made on a whim, with ingredients already in the kitchen. A cake that feels approachable and forgiving, the kind you bake on an ordinary afternoon and slice while it’s still slightly warm.

Recipe Origin and Inspiration

Carrot cake has deep roots in practical baking. Historically, carrots were used as a natural sweetener when sugar was scarce, especially in home kitchens.

Over time, spices like cinnamon and nutmeg became part of the pairing, adding warmth and aroma rather than complexity.

This version stays close to that idea. A simple batter, gently spiced, baked until tender. No frosting required. No embellishment needed. Just a cake that feels familiar the moment you smell it baking.

Why You’ll Love This Recipe

• Soft, moist crumb without being heavy
• Warm, classic spice flavor
• Simple pantry ingredients
• No frosting required (but optional if you want it)
• One bowl for wet ingredients
• Beginner-friendly and forgiving
• Perfect for everyday baking

Key Notes Before You Start

• Finely grate the carrots for even texture
• Don’t overmix once the flour is added
• Use a standard 8-inch pan for proper height
• Let the cake cool slightly before slicing
• Measure flour carefully to avoid dryness

Ingredient Overview

1. Grated carrots (2 cups): Provide moisture and natural sweetness
2. Granulated sugar (1 cup): Sweetens and helps with structure
3. Eggs (3 large): Bind the batter and add richness
4. Ground cinnamon (1 tsp): Warm, classic spice
5. Ground nutmeg (½ tsp): Adds depth and aroma
6. Vegetable oil (¼ cup): Keeps the cake tender
7. All-purpose flour (1½ cups): Structure
8. Baking powder (1 tsp): Light lift
9. Salt (½ tsp): Balances sweetness

Kitchen Tools You’ll Need

1. Grater
2. Mixing bowls
3. Whisk
4. Spatula
5. 8-inch cake pan
6. Oven

How to Make It

1. Preheat the oven to 350°F (175°C) and grease the bottom of an 8-inch cake pan.
2. Finely grate the carrots and set aside.
3. In a large bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vegetable oil until smooth and slightly glossy.
4. Fold in the grated carrots until evenly distributed.
5. In a separate bowl, mix flour, baking powder, and salt.
6. At this stage, the batter should be thick but still pourable. Stop mixing as soon as everything is combined to keep the cake tender.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
9. Let cool slightly before slicing.

Simple Carrot Cake

This carrot cake is made by mixing grated carrots with sugar, eggs, and spices, then baking the batter until it develops a browned crust and moist interior. The final cake has a tender crumb with a fragrant, spiced aroma and a slightly dense, moist texture.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups grated carrots about 3 large carrots, grated finely
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Equipment

• Grater
• Mixing bowls
• Whisk
• 8-inch cake pan
• Oven

Method

 

1. Preheat the oven to 350°F (175°C) and grease the bottom of an 8-inch cake pan.
2. Using a grater, finely shred the carrots and measure out 2 cups.
3. In a large mixing bowl, whisk together eggs, sugar, ground cinnamon, ground nutmeg, and vegetable oil until the mixture is smooth and slightly thickened, about 2-3 minutes. Watch for the mixture to become glossy and uniform.
4. Add the grated carrots to the wet mixture and fold gently until evenly combined.
5. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding until just incorporated. The batter should be thick but pourable.
6. At this stage, the batter should be thick but still pourable. Stop mixing as soon as everything is combined to keep the cake tender.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven until the surface is golden brown and a toothpick inserted into the center comes out clean, approximately 40 minutes. Watch for the edges to pull slightly away from the pan and for a pleasant aroma to develop.

Texture & Flavor Notes

• Moist but not dense
• Soft crumb with gentle structure
• Warm spice aroma throughout
• Light sweetness that doesn’t overwhelm
• No greasy finish

Common Mistakes to Avoid

• Overmixing the batter
• Using coarsely grated carrots
• Overbaking past doneness
• Packing flour into the measuring cup
• Skipping salt (it matters here)

Storage & Make-Ahead Tips

• Store covered at room temperature for 1 day
• Refrigerate up to 4 days
• Freeze slices up to 2 months
• Bring to room temperature before serving

Easy Variations

• Add chopped walnuts or pecans
• Stir in raisins for a classic touch
• Add orange zest for brightness
• Dust with powdered sugar instead of frosting
• Serve with whipped cream or cream cheese frosting if desired

Frequently Asked Questions

1. Does this cake need frosting?
   No. It’s designed to be enjoyed plain.
2. Can I add nuts or raisins?
   Yes, but the base recipe works best without extras.
3. Can I use brown sugar instead of white?
   Yes, it will add a slightly deeper flavor.
4. Is this cake very sweet?
   No, it’s gently sweet and well balanced.
5. Can I make this dairy-free?
   Yes, it already contains no dairy.
6. Can I double the recipe?
   Yes, use a larger pan and adjust baking time.
7. Why grate carrots finely?
   For a smoother texture and even moisture.
8. Can I use pre-shredded carrots?
   Freshly grated carrots are strongly recommended.
9. How do I know it’s done?
   A toothpick should come out clean from the center.
10. Can this be made ahead?
    Yes, it keeps well and improves slightly overnight.

Maybe I’ll start tossing carrots into more desserts. It’s funny, things that seem so mundane at first turn out to be pretty extraordinary.

And if this cake makes you smile even half as much as I’ve been smiling making it, then we’re good.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.