Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
- Make a well in the center of the dry ingredients and add the oil, eggs, vanilla, and grated carrots.
- Fold the ingredients together with a spatula or wooden spoon until just combined, ensuring no dry flour remains.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 50IUCalcium: 2mgIron: 6mg
Notes
To ensure the best texture, use freshly grated carrots instead of pre-packaged ones. They retain more moisture and sweetness.
If you want a healthier option, you can swap half of the all-purpose flour with whole wheat flour.
This cake can also be made gluten-free with a suitable 1:1 gluten-free flour blend.
For added flavors, consider mixing in nuts like walnuts or ingredients like crushed pineapple.
The unfrosted cake can be stored at room temperature for 2-3 days, while frosted versions need refrigeration.
If you want a healthier option, you can swap half of the all-purpose flour with whole wheat flour.
This cake can also be made gluten-free with a suitable 1:1 gluten-free flour blend.
For added flavors, consider mixing in nuts like walnuts or ingredients like crushed pineapple.
The unfrosted cake can be stored at room temperature for 2-3 days, while frosted versions need refrigeration.
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