This moist carrot cake is everything a good carrot cake should be: tender, fragrant and packed with freshly grated carrot, with a soft crumb that stays moist for days. It needs no frosting to shine, which makes it a simple, reliable bake for any occasion. If you want more carrot cake ideas, try our Carrot Cake Bites with Cottage Cheese Frosting or the Moist Carrot Cake with Walnuts and Raisins.
Ingredients
- 4 eggs
- 150-200 g (3/4-1 cup) sugar
- 1/4 tsp salt
- 4 tbsp vegetable oil
- 300 g (10.5 oz) raw grated carrot
- 200 g (1 2/3 cups) flour
- 1.5 tsp baking powder
Instructions
- Beat the eggs with the sugar, salt and oil.
- Fold in the grated carrot; sift in the flour with the baking powder and gently fold with a spatula.
- Pour into a greased or parchment-lined 20 cm pan.
- Bake at 180°C (350°F) for 40-50 minutes; test with a skewer.
- Cool 20 minutes before serving.
Tips
- Grate the carrot finely for the moistest crumb, and do not squeeze out its juice — that moisture is what keeps the cake tender.
- Fold the flour in gently with a spatula instead of beating, so the cake stays light rather than dense. Allrecipes offers more tips for tender sponge cakes.
- Start checking at 40 minutes: the cake is done when a skewer comes out clean and the top springs back lightly. Serious Eats has helpful guidance on testing cakes for doneness.
Nutrition: per 100 g: 223 kcal, protein 13 g, fat 7 g, carbs 28 g.