If you are looking for a super easy carrot cake recipe, this is the one! A delicious, dense, tender, and simple cake, perfect any time, and totally fuss-free: blend the ingredients and bake!
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dessert
Keyword: easy carrot cake
Servings: 10servings
Calories: 302kcal
Author: Katia
Ingredients
2 cups(250 grams)all-purpose flour
¼teaspoonfine salt
2teaspoonbaking powder
1 ½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonground cloves
3(10oz/280 grams)medium-sized carrots, sliced
3medium-sized eggs
¾ cup(180 ml)vegetable oil (I used light olive oil)
⅔ cup(130 grams)sugar, use a bit more if you wish (see notes)
1orange, zest
1teaspoonvanilla extract
Instructions
Preheat the oven to 360℉/180℃, place a wire rack in the middle position, grease a 9-inch bundt cake pan, or grease with butter, cooking spray, or line with parchment paper a 9-inch round pan. Parchment paper helps the cakes release from the pan.
Place the flour, spices, baking powder, and salt in a large or medium bowl and whisk until combined.
Place the carrots, eggs, oil, sugar, orange zest and 1 teaspoon vanilla extract in a food processor bowl and puree until smooth and well combined.
Add the dry ingredients to the liquid in three steps, pulse for a few seconds then stop to scrape down sides of the bowl as necessary. Pulse until the flour is just combined with the rest of the ingredients; do not overmix. If you want to add other ingredients (nuts, chocolate chips...) do it now and pulse briefly again until combined.
Using a rubber spatula, scrape the batter into the greased pan, level the top, and bake in the middle shelf of the oven for about 30 minutes (round pan) or 35 minutes (total time if using a bundt pan).
After 30 minutes check the cake by inserting a thin skewer or toothpick into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
When the cake is ready, remove it from the oven and let it cool slightly.
Remove your cake from the pan, dust with powdered sugar. Enjoy!
Notes
1. Sugar: the recipe uses 2/3 cup of sugar, but go for 1 cup if you prefer a sweeter cake.2. Food processor: I use a food processor for this recipe, not a blender. A blender is ok to mix wet ingredients, but it might overmix your batter when you add flour. To avoid overmixing, transfer the liquid to a bowl and add the dry ingredients by hand using a spatula.NOTES: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.