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–+ servings
Carrot Cake

Irresistibly Moist Carrot Cake That Everyone Will Love

This carrot cake recipe is a delightful blend of moisture, flavor, and simplicity, perfect for any gathering or a comforting treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 large eggs For egg-free version, substitute with a chia or flax egg.
  • ½ cup granulated sugar Can be reduced for less sweetness; consider using coconut sugar for a healthier option.
  • 1 teaspoon pure vanilla extract Vanilla bean paste can substitute for a richer taste.
  • ½ cup avocado oil Substitute with any neutral oil or melted coconut oil.
  • ½ cup milk Use any plant-based milk for a dairy-free version.
  • 2 large carrots (grated) For more flavor, consider adding crushed pineapple.
  • 1 + ⅓ cup all-purpose flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
  • 2 ½ teaspoons baking powder Ensure it is not expired for proper rising.
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon ground nutmeg (optional) Can omit if desired.
  • ½ cup walnuts, crushed (optional) Substitute with any preferred nut or seed; can also omit for nut-free option.
For the Cream Cheese Icing
  • ½ cup cream cheese (softened to room temp) For a vegan version, use a plant-based cream cheese.
  • ¼ cup butter (softened to room temp) Can replace with vegan butter for a dairy-free option.
  • ½ teaspoon pure vanilla extract (for icing)
  • 1 cup powdered sugar

Equipment

  • Loaf pan
  • Mixing Bowl
  • whisk
  • grater

Method
 

Cake Preparation
  1. Preheat your oven to 350°F. Prepare a loaf pan by lightly greasing it with cooking spray and lining it with parchment paper for easy removal of the cake.
  2. Whisk together the eggs, sugar, and vanilla extract in a large bowl until smooth and well combined.
  3. Combine the avocado oil and milk into the egg mixture, and then gently fold in the freshly grated carrots.
  4. Incorporate the flour, baking powder, ground cinnamon, and optional nutmeg; stir until you have a thick batter.
  5. Pour the batter into your prepared pan and evenly spread it out. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let it cool completely before icing.
Icing Preparation
  1. Prepare the icing by mixing the softened cream cheese and butter until smooth and creamy.
  2. Add the vanilla and powdered sugar, mixing until silky and fluffy.
  3. Chill the icing briefly if it's too soft to spread easily, then coat your cooled cake generously and slice to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with extra crushed walnuts or a sprinkle of cinnamon on top for added flair.

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