Carrot Cake
Tender and utterly delicious, this carrot cake recipe is the best and easiest. It’s light yet you just can’t stop at one slice. Vegan version available in the recipe.
Hello HTS Community
This is the best cake ever, hands down. Nothing beats this incredible flavour bomb with a velvety texture and a moist crumb. Carrots, cinnamon and vanilla create a magic here, with walnut pieces adding to the taste. Occasion, no-occasion this is the perfect cake to celebrate you. I have been making the cake for years now, everybody just loves it.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis
The flavour of the cake intensifies after a day. So if you are looking for make-ahead cake, this is the cake you should go for. This recipe is total classic, and will convert everyone who has said before that they don’t like carrot cake. Time to change their opinion my friend.
The recipe has eggs, but I have put down substitutes for a vegan version as well. I have not added any frosting on the top, just to keep the cake light. If you want to add a frosting, refer to my Cream Cheese Frosting recipe in Cinnamon rolls, or you can simply use a store bought version.
If you like this recipe, do try my other cake Greek ravani, Zucchini bread, Tres-Leches cake, Eggless Cheesecake, Mango Pound cake, Orange Cake and Tutti-Frutti cake.
| Prep time: 20 minutes | Cook time: 50 minutes | Total time: 70 minutes |
Ingredients you will need
- Carrots, grated- 3 cups (Please do not use pre-shredded carrots)
- Eggs- 4 (Refer below for egg substitutes)
- Vegetable oil- 1+1/4 cup, more for greasing
- Brown sugar- 1+1/2 cup
- All purpose flour- 2 cups
- Baking soda- 2 teaspoon
- Baking powder- 2 teaspoon
- Salt- 1/2 teaspoon
- Vanilla extract- 2 teaspoon
- Ground cinnamon- 2 teaspoon
- Chopped walnuts- 1/2 cup
Egg substitute:
For each whole egg used, you can substitute it with one of the following:
- 1 tablespoon ground flaxseed+ 2 tablespoon water
- 1/4 cup yogurt
Steps to make carrot cake:
- Preheat oven at 180 degree celsius and line a loaf pan or a cake tin with parchment paper. I am using a 9*7 inch cake pan to bake this cake.
- In a large bowl start with whisking eggs/ flaxseed eggs, oil and sugar until fluffy. Add vanilla and whisk for another 10 seconds.
- Now gradually add dry ingredients, flour, baking powder, baking soda, cinnamon and salt to the to the wet mixture and prepare a batter with flowing consistency. Gently fold in grated carrots and chopped walnuts.
- Pour batter in the prepared cake tin and bake for 50-55 minutes at 180 degree celsius, or until a skewer inserted comes out clean.
- Let cake come to room temperature on a wire rack, and serve.
