Impress your family with this quick easy carrot cake recipe!
You think the carrot cake is just for Easter? Wrong!
I am not 100% sure how to put this into words, but the carrot cake is definitely not just an Easter cake! Whether you are making your children’s afternoon snack or baking a secret birthday cake, the carrot cake should be on your list (which is why I am sharing this quick easy carrot cake recipe).
I forgot how many times there were exactly but when I was little, I know whenever there are carrots in my mum’s fridge, there will be carrot cakes on our dining table. Yes, I made them. You might think that I’m a great fan of carrot cake (which is also true) but really, sometimes I make carrot cakes simply because I hate carrots (oops, sorry mum).
And, when you make them into cakes, everything just got a lot better! The weird vegetable taste is gone and BOOM, you’ve got yourself some health food, I mean carrot cake, right?
See? Another reason to make carrot cakes. To get rid of the carrots! This is actually practical even until now that I’m a grown-up. Quite often I bought a whole pack of carrots from Tesco (ugh, I feel regret most of the time) and ended up with a few extras that I can’t be bothered to cook. This is when my family knows they are getting their beloved carrot cake!
So, yep. No more excuses not to make carrot cakes. If you are ready, let’s get it!
Ingredients for this quick easy carrot cake recipe
For the cake:
- 150g of carrot
- 100g of plain flour
- 90g of caster sugar
- 100ml of vegetable oil
- 2 large, free-range eggs (room temperature)
- 1 orange
- 1/2tsp of cinnamon
- 1/2tsp of nutmeg
- 1/2tsp of baking powder
- A pinch of salt
For the frosting (only for the top layer of a 6-inch carrot cake):
- 90g of cream cheese (room temperature)
- 30g of butter – softened (room temperature)
- 6 tbs of icing sugar
- ½ tsp of vanilla extract
Tools you need
- A 6-inch baking pan (with removable bottom)
- Two mixing bowls
- Baking parchment
- A balloon whisk
- A grater
- A hand mixer
- A spatula
Step by step instructions
- Preheat the oven to 180°C and line a 6-inch baking pan with baking parchment.
- Start by sifting the plain flour, baking powder, cinnamon and salt into a bowl and combine them evenly by using a balloon whisk. Set aside.
- Peel and grate the carrot by using a grater. Zest the orange and mix the orange zest together with the grated carrot. Set aside.
- Mix the sugar and vegetable oil in a bowl. Squeeze in the juice of half an orange and whisk until the juice is combined.
- Add the eggs into the mixture, one at a time. Beat the eggs on medium-high speed of your hand mixer for about two to three minutes after each addition. The mixture should become thickened and emulsified before you add each egg.
- Gently whisk in the sifted dry ingredients into the mixture. Continue to whisk until there is no lump in the batter.
- Add the grated carrot and orange zest into the mixture. Incorporate the nutmeg into the batter.
- Pour the batter into the baking pan and smooth out the top.
- Bake the batter for 45 minutes or until a skewer comes out clean. Allow the cake to cool.
While waiting for the cake to cool, let’s make the frosting!
- Beat the butter by using the hand mixer until it becomes light and fluffy. Scrape down the butter on the bowl side as needed.
- Beat in the cream cheese.
- Add in the icing sugar and vanilla extract. Continue to beat until fully combined.
The final step
- As the cake has cooled, tip it out of the baking pan. Spread the frosting on top of it.
- You may also garnish it with walnut or other types of nuts.
If you think that you need a greater clarity, below I have also attached a useful video for you. This is actually where I got my recipe so I think it is great to credit the original author. I have refined the frosting part but other than this, I pretty much followed all the steps in this video tutorial.
The baker in this video tutorial speaks Chinese but English subtitle is available. Feel free to check this out!
Tips for the perfect carrot cake
#1: Always, always, always use room temperature ingredients. Room temperature ingredients are key for emulsification to occur so you can get your silky smooth batter.
#2: Orange zest gives an extra flavour and scent to the carrot cake but you should avoid zesting the white rind. It gives the cake a bitter taste.
#3: All types of vegetable oil can be used in this recipe but try to avoid those that carry a distinctive flavour, especially if you do not like it. For example, nut oil.
What a lovely day!
Yay! So, now we’ve got our carrot cake, we’ve got rid of our extra carrots and there are happy faces in our family. Isn’t this just superb?
I hope you like this quick easy carrot cake recipe. As usual, if you have any question or any tips to share with me, please feel free to leave them in the comment! And, I’ll see you next time!
Oh, wait. Before you go, below I have also attached some other awesome recipes which I think you would love. Don’t forget to check them out! Cheers! 🙂
Chocolates are great, but chocolate volcano cakes are even greater! And, do you know they are actually super easy to be made?
Fancy a piece French dessert? Making a crepe cake takes patience but patience is all it takes!
Consider yourself an avid baker? Then this French macaron recipe is especially for you!