One-Bowl Carrot Cake Recipe

Name: One-Bowl Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3/4 c. plus 2 Tbsp. sugar; 3/4 c. vegetable oil; 1 tsp. vanilla extract; 1 c. flour; 1/4 tsp. salt; 1 tsp. baking soda, sifted; 2 tsp. ground cinnamon; 1/2 lb. carrots, peeled and coarsely grated; 1 c. walnut pieces

Servings: persons

2 eggs
3/4 c. plus 2 Tbsp. sugar
3/4 c. vegetable oil
1 tsp. vanilla extract
1 c. flour
1/4 tsp. salt
1 tsp. baking soda, sifted
2 tsp. ground cinnamon
1/2 lb. carrots, peeled and coarsely grated
1 c. walnut pieces

1
In a mixing bowl with a sturdy whisk, beat the eggs with the sugar until thick.
2
Slowly add the oil in a steady stream, mixing constantly.
3
Mix in the vanilla.
4
Measure the flour in a 2-cup measuring cup and mix in the salt, baking soda and cinnamon.
5
With a mixing whisk, mix into the liquid ingredients until smooth. Stir in the carrots and walnuts until thoroughly combined.
6
Pour into a greased and floured 9-inch layer or square pan and bake in a preheated 350u00b0 oven for 45 minutes or until a tester inserted in center comes out with a crumb clinging to it.
7
Cool pan on rack 10 minutes; then remove from pan.
8
Cool completely.

1287

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 3/4 c. plus 2 Tbsp. sugar, 3/4 c. vegetable oil, 1 tsp. vanilla extract, and more.

Yes, One-Bowl Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

One-Bowl Carrot Cake

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