This really has to be the best ever carrot cake you’re going to eat, trust me on this one. This cake is super moist and flavored with cinnamon spice which gives it that warm taste. It has chopped walnuts which makes it even more tasty and not to forget the velvety cream cheese frosting just layered on top for a extra special Mmm….

You will be surprised how easy this recipe is and you will want to make it over and over again for friends and family. It really is that good. I have had many store bought carrot cakes mostly bought buy my sister of course who is crazy about carrot cake . I’ve never made carrot cake myself until recently. This recipe which I will be sharing is one of my daughter’s favorite and this recipe has made me fall in love with carrot cake. I can’t stop bragging about it lol.

You can make this carrot cake very easily, you don’t even need to use a stand mixer. Just a few ingredients, a few bowls and some stirring here and there. Like I said this is my 10 year old daughter’s go-to recipe and she makes this in no time. So anyone of you can make this by following a few easy steps, it’s that simple!!!

The ingredients

Vegetable oil

Using oil in this cake helps to keep the cake nice and moist. Try not to use anything too strongly flavored. Any neutral flavored oil will work.

Sugar

A equal mix of soft light brown and white sugar. This makes the cake light and moist adding to the flavor of the cake too.

Eggs

Add to the structure of the cake, binding all the ingredients together.

All purpose flour

The main ingredient for providing structure to the cake and the reason why I prefer to use all purpose flour is so I get to decide on how much raising agent to add to get the perfect texture.

Baking powder

Helps to increase the volume of the cake and lighten the overall cake texture.

Baking soda

Helps the cake to rise.

Salt

Just a sprinkle of salt to balance out the sweetness of the cake and help to enhance the overall flavor.

Cinnamon

Gives the carrot cake that great flavor.

Carrots

I like to use a grater to grate the carrots. I prefer to use the small shredding holes. Just enough grated carrots for the perfect sweet taste. In this recipe I use 170 grams.

Walnuts

Chopped walnuts taste great in this carrot cake, you can leave them out if you want but they do give that great taste and texture to the overall cake. I also like to keep some whole to decorate on top of the cake

For the frosting

Frosting is also optional, like most carrot cakes cream cheese frosting is used which I also love to use on this cake. This cream cheese frosting goes perfectly with the cake. Just a little on the top of the cake is the perfect balance.

Making the cake

Firstly you need to get a big mixing bowl and add in the oil and both the sugars. Mix them in using a hand whisk, you just need to mix enough to make sure the sugar is mixed in well with the oil. Then crack in the eggs one by one and mix. In another bowl have the flour, baking powder, baking soda, salt and cinnamon ready. Add in these dry ingredients and use a spatula to fold the mixture in. Then add in the chopped walnuts, mix again and lastly add in those grated carrots. Give the whole mixture a good stir and you are ready to pour the cake mix into a lined loaf tin.

Baking the cake

I like to bake my cake in a loaf tin. I just think it looks so pretty. The one I use measures 9.5 by 5 inches. Spray the loaf tin with some cooking spray or you can use butter and line with parchment paper so you can easily take the cake out when it is done. Bake the cake at 320 degrees Fahrenheit for an hour and it should be perfectly done.

How long will the cake stay good for and storing the cake

Like me if you frost this cake then ideally the cake should be kept in a refrigerator and will stay good for up to 5 days. You can take the cake out and bring to room temperature before serving. Although keeping the cake on the counter for a day will still be good, if the room temperature is not too hot. Un-iced carrot cake will stay good in an airtight container for up to a week in a cool dry place.
Carrot cake actually taste better the next day. The flavors are much better and the cake is more moist and tasty.