Simple carrot cake recipe! It doesn't come easier than this one bowl cake that is super moist, soft, flavorful and delicious. Cover in cream cheese frosting or buttercream, this is the best carrot cake recipe for that classic homemade carrot cake taste.
First, measure out the ingredients. Grate the carrots.
Lightly grease the cake pans and line with baking paper/parchment paper. Set pans aside and preheat oven at temperature of 175C / gas mark 4.
In a bowl add flour, brown sugar, nutmeg, cinnamon and baking powder. Mix well.
In the mixing bowl, break in the eggs, add oil, grated carrot and whisk. Fold in the flour mix and mix till well combined.
Divide batter equally into the 2 cake pans. Bake in pre heated oven at temperature of 175C for 30 minutes or till cake tester comes out clean.
Divide the cake batter evenly between the cake pans and smooth the surface. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.
Frosting for Carrot Cake (Cream cheese or Butter cream)
For buttercream frostingYou need one part butter and 2 parts icing sugar (powdered sugar).Add butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy.
For cream cheese frostingYou will need butter, cream cheese and icing sugar (powdered sugar)Using electric mixer, beat butter and cream cheese together. Add icing sugar and beat till thicken.
Notes
Carrot cake without frosting will keep well at room temperature for up to 2 days but if frosted, you should refridgerate.To refridgerate, allow cake to cool completely and wrap tightly in clingfilm or foil. Place in freezer bags and store in the fridge for up to 3 days and in the freezer for up to 3 months.
Grate carrot if you don't like to see chunky carrots
Sift flour before use. This will help with lighter cake.
Do not overmix batter once the flour has gone in so you get light and airy cake.
Put cake pan in middle of the oven for best heat distribution.
Do not open the oven in the first 30 minutes while cake is baking. Doing so might cause cake to sink in the middle.
Cool cake on cooling rack.
Calorie and nutritional information does not include frosting and are estimates only.