Carrot Cake Recipe Easy
This carrot cake recipe easy is a crowd-pleaser with its perfect balance of sweetness and spice, delivering moist, flavorful results in every slice. Whether you’re planning for a family gathering, an intimate dinner, or just looking to indulge in a homemade dessert, this recipe is a fantastic go-to option. Its simple yet delicious flavors, combined with the creamy optional frosting, make it the ideal treat for any occasion.
Ingredients Breakdown
The combination of ingredients in this Carrot Cake Recipe Easy creates a rich texture and deep flavor profile. Every element is essential in achieving the perfect result.
The Cake:
Using olive oil instead of butter gives this Carrot Cake Recipe Easy a lighter crumb while maintaining its moisture. The subtle flavor of the oil complements the spices and sweetness without overpowering the other ingredients. Eggs and milk add richness to the batter, while self-raising flour ensures the cake rises beautifully in the oven.
The heart of this cake is, of course, the carrots. Grating them coarsely adds the ideal texture, giving the cake its signature moist crumb while allowing the natural sweetness of the carrots to shine through. Walnuts introduce a lovely crunch, balancing out the soft cake and adding a nutty depth. Lastly, cinnamon provides that warm, comforting spice that enhances the cake’s flavor, making it irresistibly aromatic.
The Frosting (Optional):
For those who love a good cream cheese frosting, this one is a must. The rich, tangy full-fat cream cheese pairs perfectly with the sweetness of the cake. By blending it with icing sugar, the frosting achieves a smooth and creamy consistency without being overly sweet. Adding finely chopped walnuts on top not only creates a decorative finish but also brings out a complementary crunch that makes every bite extra delightful.
Step-by-Step Instructions
Creating this Carrot Cake Recipe Easy is a simple yet satisfying process that requires just a few steps to get everything just right.
Preparing the Cake Batter:
Start by mixing the dry ingredients self-raising flour, brown sugar, and cinnamon with the roughly chopped walnuts and grated carrots. This ensures the flavors are evenly distributed, and the walnuts and carrots don’t clump together in one part of the cake. In a separate jug, whisk together the eggs, olive oil, and milk until smooth. Slowly pour this mixture into the dry ingredients, stirring gently. The key here is not to overmix; you want a smooth batter, but too much mixing can result in a dense cake.
Baking Time and Tips for Perfection:
After transferring the batter into a prepared cake tin, bake for about 60 to 75 minutes. The baking time may vary slightly depending on your oven, so it’s essential to keep an eye on it. To test for doneness, insert a skewer or the handle of a teaspoon into the center if it comes out clean, your cake is ready. Once baked, allow it to cool in the tin for 10 minutes before transferring it to a wire rack. This helps lock in the moisture, ensuring a soft and tender cake once it cools completely.
Recipe Tips & Frequently Asked Questions
- Properly grease and line your cake tin with greaseproof paper to ensure easy removal after baking.
- When mixing the wet and dry ingredients, avoid overmixing to prevent a dense texture.
- Use the coarse side of a grater for the carrots to achieve the ideal texture in the cake.
- For different oven types or smaller/larger cake tins, adjust the baking time accordingly smaller tins will bake faster, while larger ones may take slightly longer.
- If you’re not a fan of walnuts or have nut allergies, consider swapping them for pecans or omitting them altogether.
- To know when the cake is fully baked, a clean skewer or teaspoon handle inserted into the center is the best indicator.
- You can substitute olive oil with sunflower or vegetable oil, though the olive oil gives the cake a unique, subtle flavor.
- This carrot cake can be stored at room temperature for up to two days, or you can refrigerate it to extend its freshness for up to a week.
- Yes, you can freeze the cake! Wrap it tightly in cling film and aluminum foil before freezing. To thaw, leave it in the refrigerator overnight, then bring it to room temperature before serving.
- If you don’t have self-raising flour, combine 1 cup of plain flour with 1 ½ teaspoons of baking powder and ½ teaspoon of salt as a substitute.
What to Serve With This Recipe
Pair this easy carrot cake recipe with complementary drinks and side dishes to elevate the experience. A classic choice is a cup of black tea or coffee, which cuts through the sweetness and highlights the warm spice of the cake. For a more indulgent pairing, consider serving it alongside a chilled glass of cream liqueur or masala chai the rich spices in the drink mirror the cinnamon in the cake, creating a beautifully balanced flavor profile.
Whether warm or cold, this cake is versatile enough to adapt to any occasion. Serve it slightly warm with a dollop of whipped cream or vanilla ice cream for a cozy dessert on a chilly evening. If you’re looking for something lighter, consider a simple side of fresh berries or fruit salad to brighten up the plate with a pop of freshness.
When it comes to the frosting, you can keep it simple or go all out depending on the occasion. For a more rustic look, leave the cake unfrosted and dust the top with icing sugar. Or, if you’re going for a more polished finish, spread a generous layer of cream cheese frosting on top and sprinkle with chopped walnuts for a crunchy contrast.
Variations You Can Try
If you’re feeling adventurous, try adding other ingredients to customize this carrot cake. Raisins or sultanas are a popular addition, bringing a burst of sweetness that complements the subtle flavor of the carrots. For a tropical twist, you could incorporate pineapple or desiccated coconut, which adds moisture and an unexpected depth to the cake.
For those with dietary restrictions, you can easily make this cake gluten-free by swapping out the self-raising flour for a gluten-free alternative. Make sure to add a bit more baking powder to ensure a proper rise.
For a fun and portable version of this Carrot Cake Recipe Easy, consider turning the batter into cupcakes. This gives you the perfect individual portions, ideal for parties or packed lunches. Reduce the baking time to about 20-25 minutes, and you’ll have a batch of delightful mini carrot cakes ready in no time.
Finally, if you’re a fan of bold flavors, experiment with adding other spices like nutmeg, ginger, or even a hint of cardamom. These spices complement the cinnamon and can take the cake’s flavor to a whole new level.
Final Touches and Serving
Once the cake has cooled and your frosting is ready, it’s time for those all-important final touches. Adding finely chopped walnuts on top not only enhances the cake’s look but also adds texture to every bite. For a more elegant presentation, dust the finished cake with a light layer of icing sugar, or decorate with fresh carrot ribbons for a professional touch.
When slicing the cake, use a sharp knife to create clean, even slices without dragging the delicate crumb. For a formal setting, serve each slice on its own plate, topped with a decorative drizzle of cream cheese frosting or a sprig of mint.
Whether it’s served at a casual family dinner or a more formal event, this carrot cake never fails to impress. Its moist, flavorful crumb and rich frosting make it a classic dessert that’s sure to be loved by all.
Carrot Cake Recipe Easy
Ingredients
Cake:
- 200 ml olive oil refer to Note 1
- 4 medium eggs
- 4 tablespoons of milk
- 350 g self-raising flour sifted
- 325 g dark soft brown sugar sifted
- 250 g carrots grated (use the coarse side of a grater)
- 75 g walnuts roughly chopped
- 2 teaspoons cinnamon
Frosting (optional):
- 180 g full-fat cream cheese such as Philadelphia Original
- 30 g icing sugar sifted
- 25 g walnuts finely chopped
Instructions
Super Simple Cake:
- Begin by preheating your oven to 180°C (160°C fan) / gas mark 4 / 350°F. Prepare a 22 cm (9-inch) round cake tin by greasing it and lining both the base and sides with two layers of greaseproof paper.
- In a large mixing bowl, combine the sifted flour, brown sugar, cinnamon, grated carrots, and roughly chopped walnuts.
- In a separate jug, whisk together the eggs, olive oil, and milk until well blended.
- Gradually pour the wet mixture into the bowl of dry ingredients, stirring continuously to ensure the batter is smooth and the flour is fully incorporated.
- Transfer the batter into your prepared tin, and bake for 60 to 75 minutes. You’ll know it’s ready when a skewer (or the handle of a teaspoon if you don’t have one) inserted into the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Easy Cream Cheese Frosting (optional):
- Mix together the cream cheese and icing sugar until smooth and creamy.
- Spread the frosting over the cooled cake and garnish with finely chopped walnuts for an extra touch of crunch.