Moist Carrot Cake
Packed with warm spices and subtle crunch, this carrot cake turns out tender, moist, and flavorful—yet it's easy to make in just one bowl.
Nutrition per 100g
Ingredients
- 4piece Carrots
- 2piece Eggs
- 70ml Vegetable oil
- 100g Brown sugar
- 200g All-purpose flour
- 100g Walnuts
- 4g Baking powder
- 1g Baking soda
- 3g Ground cinnamon
- 15g Flaked almonds
Method
Preheat the oven to 160 °C.
Using a fine grater attachment, grate the carrots into a mixing bowl. Mix in the eggs, vegetable oil, brown sugar, and salt.
Sift the dry ingredients — all-purpose flour, baking powder, baking soda, and ground cinnamon into the carrot mixture and stir to combine. Fold in the walnuts. It should be a thick batter.
Spread the batter into a baking pan lined with parchment paper on the bottom. Smooth the top with a spatula and sprinkle with flaked almonds over it.
Bake at 160°C for 55–60 minutes. Check for doneness by inserting a wooden toothpick into the center, it should come out clean, with no signs of wet batter.
Baking time may vary depending on oven type, pan size, and the depth of the batter. The thicker the batter layer, the longer it will take to bake; a thinner layer will bake more quickly.
When it's done, let the cake cool in the pan for about 30 minutes. Then transfer to a wire rack and cool completely (around 1 hour).
The cake can be enjoyed right after cooling. For the best texture, resting it for an additional 4-6 hours gives it time to fully set, making it even more moist and tender. To do this, wrap the cooled cake in cling film and place it in the refrigerator.
Before serving, let the cake sit for 15 minutes at room temperature to soften, or enjoy it straight from the fridge for a fudgy, moist texture.
Storage
At room temperature: The cake should be completely cooled to prevent condensation; store in an airtight container or resealable bag in a cool, dry place for up to 2 days.
In the refrigerator: Store cooled cake in an airtight container or cling film for up to 5 days. Bring to room temperature before serving, or enjoy chilled.
In the Freezer: Store the cake wrapped tightly in cling film for up to 2 months. Thaw overnight in the fridge.
Notes
Room-temperature eggs blend more smoothly into the batter. Using them straight from the fridge is fine, as long as they’re mixed in thoroughly, though it may slightly affect the baking time.
Using both baking powder and baking soda keeps the cake light, moist, and well risen. The soda reacts with the brown sugar, giving it a deeper color and gentle caramel notes, while helping it rise alongside the baking powder. Since baking soda starts reacting right away, for the best rise, bake the cake just after mixing.
Skipping the soda means the cake will be lighter in color with a tighter, slightly drier crumb, but still tender and delicious. If you don't have it, simply replace the soda with an additional 3g of baking powder (per 1g of soda).
Using only soda isn’t recommended, as it can dry out the cake and leave a bitter, soapy aftertaste, since there isn't enough acidity to neutralize it.
If the layer of batter in your pan is more than 6 cm deep, the cake may bake unevenly — the edges can set before the center is fully cooked. For the best results, divide the batter into two baking pans and bake them at the same time. Keep in mind that thinner layers will bake faster, so start checking for doneness 10–15 minutes earlier.
