Carrot Cake: Moist, Simple, and Lightly Spiced
Bake a tender carrot cake with warm cinnamon, grated carrots, and a soft crumb. This simple one-pan dessert is ready in under an hour.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups grated carrots finely grated
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese frosting for serving
Instructions
Instructions
- Heat the oven to 350°F. Grease an 8-inch round cake pan and line the base with parchment.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a second bowl, whisk eggs, sugar, oil, and vanilla until smooth. Stir in the grated carrots.
- Fold the dry ingredients into the carrot mixture just until no dry streaks remain.
- Spread the batter in the pan and bake 32 to 35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Frost if desired and slice.