Simple Carrot Cake Recipe

Name: Simple Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Granulated Sugar; 1 cup Canola Oil; 1/2 cups Extra Virgin Olive Oil; 3 Eggs, Room Temperature; 1 Tablespoon Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Salt; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Ground Cinnamon; 10 ounces, weight Shredded Carrots (from The Produce Section); Crisco And Flour For Greasing Bundt Pan; FOR THE ICING:; 1/2 cups Unsalted Butter, Room Temperature; 8 ounces, weight Cream Cheese, Room Temperature; 1 Lemon, Washed And Zested; 1/2 teaspoons Vanilla Extract; 2 cups Confectioners Sugar

Servings: persons

FOR THE CAKE:
2 cups Granulated Sugar
1 cup Canola Oil
1/2 cups Extra Virgin Olive Oil
3 Eggs, Room Temperature
1 Tablespoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Ground Cinnamon
10 ounces, weight Shredded Carrots (from The Produce Section)
Crisco And Flour For Greasing Bundt Pan
FOR THE ICING:
1/2 cups Unsalted Butter, Room Temperature
8 ounces, weight Cream Cheese, Room Temperature
1 Lemon, Washed And Zested
1/2 teaspoons Vanilla Extract
2 cups Confectioners Sugar

1
For the cake:
2
Preheat oven to 350 F.
3
In a mixing bowl using an electric mixer on medium speed, mix the sugar, oils, eggs and vanilla for 2 minutes.
4
Whisk the flour, salt, baking soda, baking powder, and cinnamon together in a medium bowl.
5
Add the dry ingredients into the wet ingredients, and then mix on low speed just until incorporated. Very finely chop the shredded carrots and then mix them into the cake batter using a silicone spatula.
6
Grease and flour a bundt pan, and pour the cake batter into the pan, lightly tapping it on the counter to get rid of any air bubbles. Bake the cake for 1 hour.
7
Take the cake out of the oven and allow it to cool for 10 minutes before flipping it out of the pan onto a serving plate or cake stand. Allow the cake to cool completely before icing.
8
For the icing:
9
In a mixing bowl using an electric mixer, cream the butter, cream cheese, and lemon zest for 2 minutes on medium speed. Add the vanilla and continue to cream for 1 minute. Decrease the speed to low, slowly add the sugar 1/2 cup at a time, and mix for an additional 2 minutes. Frost cooled cake using your preferred method.
10
Tips:
11
1. Make sure to grease and flour your bundt pan, to prevent the cake from sticking to the pan. If your cake does stick, it will be fairly easy to piece back together, and the icing will hide any faults.
12
2. Make sure to cover and refrigerate the cake if you don't consume it the first day after you bake it.
13
3. Add raisins or chocolate chips to the cake batter if desired.
14
4. Press toasted chopped walnuts or pecans into the icing.

2349

kcal

Calories

140

Fat

262

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 19 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Granulated Sugar, 1 cup Canola Oil, 1/2 cups Extra Virgin Olive Oil, and more.

Yes, Simple 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.

Simple Carrot Cake

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