Carrot Cake

A deliciously moist and tender carrot cake with a hint of citrus zest, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Cake Ingredients

3 large large eggs (room temperature) Make sure eggs are at room temperature for better mixture.
3/4 cup granulated sugar
1/3 cup vegetable oil Can substitute with melted coconut oil or light olive oil.
1 1/2 cups all-purpose flour Can replace half with whole wheat flour for added nutrition.
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon A pinch of nutmeg or ginger can be added for more warmth.
1 1/2 cups grated carrots (about 2-3 medium carrots) Freshly grated carrots provide moisture and sweetness.
1 Zest of 1 orange Can also use lemon zest for a different flavor.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease your cake pans or bundt pan well.
In a large bowl, whisk together the eggs, sugar, and vegetable oil until the mixture is slightly frothy.
Gradually sift in the flour, baking powder, baking soda, salt, and cinnamon, gently folding until just combined. Be careful not to overmix; lumps are okay.
Fold in the orange zest and grated carrots, ensuring they are evenly distributed in the batter.
Pour or divide the batter evenly between the prepared pans or into the bundt pan.
Bake for 25-30 minutes for round cakes, or 35-40 minutes for a bundt cake. The cake is done when a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto wire racks to cool completely.

Notes

Serve slices plain or with cream cheese frosting. Pairs beautifully with coffee or tea. Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for about 3 months.