Perfect Carrot Cake

Beautifully moist and quite easy to make. My favorite cake cake recipe ever!
Total Time
1 hour
60
Difficulty
Easy
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Instructions

  1. Grease and flour two cake tins. Preheat oven to 350°F. 

    ginger lemon sliced for tea 

  2. In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside. 

  3. In a large bowl combine oil, granulated sugar, brown sugar, and vanilla. Whisk well. Add in eggs one at a time whisking in between. 

    Add in dry ingredients a little bit at a time and fold into the wet mixture. Once all the dry flour is gone, fold in shredded carrots. 

  4. Separate the batter between the two cake tins, as evenly as you can. Bake at 350°F for 35 minutes or until the toothpick comes out clean.
  5. Let them cool completely then carefully flip over. Now it's time to frost! For frosting, I highly recommend my cream cheese frosting. It has a perfect consistency and it's not too sweet.

Ingredients for 1 2-layer cake

  • 2 cups (250 grams)
    all-purpose flour
  • 2 teaspoons
    baking soda
  • 1/2 teaspoon
    fine sea salt
  • 1 1/2
    teaspoons ground cinnamon
  • 1/2 teaspoon
    ground nutmeg
  • 1 1/4 cups (295 ml)
    avocado oil
  • 3/4 cup (200 grams)
    granulated sugar
  • 3/4 cup (200 grams)
    lightly packed brown sugar
  • 1 teaspoon
    vanilla extract
  • 4 large
    eggs
  • 3 - 3.5 cups
    grated peeled carrots (5 to 6 medium carrots)
  • cream cheese frosting *linked in notes*

Total Time

  • Preparation Time
    25 minutes
  • Cooking Time
    35 minutes

Suggested Equipment

Notes

Frosting: I highly recommend my cream cheese frosting. It has a perfect consistency and it's not too sweet.

Additional Images