Easy Moist Carrot Cake Recipe
Easy Moist Carrot Cake From Scratch - This homemade carrot loaf cake is a delectable, tasty and mouthwatering dessert. It uses fresh Carrots, walnuts and aromatic spices like Cinnamon, Nutmeg, and cloves.
Servings 12 Slices
Calories 193kcal
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ¼ teaspoon ground cloves optional
- ¼ teaspoon salt
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrot
- ½ cup walnuts or pecans roughly chopped (plus extra for topping)
Instructions
- Grease and flour a 9x5-inch loaf pan with room-temperature butter.
- Grate the carrots and set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk the eggs and sugar together for 2–3 minutes until slightly pale and fluffy. Add the oil and vanilla extract, then whisk again until fully combined.
- Fold the grated carrots into the wet mixture. Gradually add the dry ingredients, folding gently until just combined. Finally, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chopped nuts on top for garnish.
- Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 159mg | Fiber: 0g | Sugar: 13g | Vitamin A: 2715IU | Vitamin C: 0.9mg | Calcium: 50mg | Iron: 0.9mg