Easy Carrot Cake
User Reviews
5
Easy Carrot Cake
Description
The Easy Carrot Cake recipe features a blend of grated carrots with a batter made from brown sugar, canola oil, eggs, and Greek yogurt, providing moisture and richness. Spices including cinnamon, nutmeg, and ginger give the cake its characteristic warmth. Baking powder and baking soda are used together to achieve a light texture while the use of eggs and oil contributes to a tender crumb. Once baked in a rectangular pan until a toothpick comes out clean, the cake is cooled before applying a cream cheese frosting made by blending softened cream cheese and butter with vanilla and powdered sugar.
The flavor melds the natural sweetness of carrots with a subtle spice note, complemented by the tangy smoothness of the frosting. The cake’s moist and tender crumb contrasts well with the creamy frosting, making it enjoyable at room temperature.
This carrot cake can be served as a dessert or for afternoon tea. The spices and grated carrot texture make it a comforting choice. Because it is baked in a 9x13 pan, it produces a large quantity suitable for sharing. Variations of the recipe allow for ingredient substitutions, such as using regular vegetable oil or sour cream, and adding raisins for extra texture.
For best results, measure flour carefully by spoon and level or weighing to avoid dryness. Using fresh grated carrots is recommended for optimal texture. The dual leavening agents help maintain a light but moist crumb in the finished cake.
Ingredients
For the Carrot Cake
- 1 cup canola oil
- 1 ½ cups brown sugar
- ⅓ cup Greek yogurt
- 4 large egg
- 2 teaspoons vanilla extract
- 3 cups carrot grated
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For the Cream Cheese Frosting
- 6 ounces cream cheese softened to room temperature
- 4 tablespoons butter softened (½ stick)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Making the Cake
- Preheat oven to 350° F and line a 9x13 rectangle baking dish with parchment paper or spray with nonstick cooking spray.
- In a medium mixing bowl, add the oil, brown sugar, yogurt, eggs and vanilla extract and beat or whisk together completely.
- Add the grated carrots and stir them into the wet ingredients.
- In a separate large mixing bowl, add the flour, cinnamon, baking soda, baking powder, nutmeg, and ginger.
- Add the wet ingredients to the dry and mix just until barely combined. Careful not to over-mix or the cake will not be a moist.
- Pour the batter to the prepared pan
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire cooking rack to cool completely before frosting.
Making the Cream Cheese Frosting
- In a large mixing bowl, add the softened cream cheese and butter and beat with an electric hand mixer for one minute or until fluffy.
- Then, add the vanilla and mix in.
- Add the powdered sugar in batches and beat in on low speed.
- After all of the powdered sugar is added, beat on medium-high speed for 2 minutes until the frosting is fluffy.
- Spread the frosting over the entire top of the cake.
- Sprinkle with chopped roasted pecans and/or ground cinnamon.
Notes
- Regular vegetable oil can replace canola oil if preferred, and unsweetened applesauce may reduce calories.
- Brown sugar variations can be used, including light, dark, or regular white sugar.
- Gluten-free one-to-one flour is an option for gluten-free adaptations.
- Sour cream can substitute for Greek yogurt if desired.
- Freshly grated carrots offer better texture than pre-shredded; measure carefully for consistent moisture.
- The combination of baking powder and baking soda results in a lighter cake texture.
- Consider adding ½ cup of raisins for additional sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 318kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 137mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 3379IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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