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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
Cook Time 40 minutes
Total Time 55 minutes
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.
    2 cups grated carrots
  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.
    2 cups grated carrots
  4. Add the grated carrots to the wet mixture and fold gently until evenly combined.
    2 cups grated carrots
  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.
    2 cups grated carrots
  6. 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.