After a lot of searching and many not so successful tests, I finally made the best recipe for carrot cake!
It’s light and airy, with many aromas and spices, with a fruity taste and crunchy texture from pecans.
All these make this carrot cake perfectly balanced between a sweet but not too sweet, light, and rich cake.
The recipe is extremely easy with few ingredients and very fast preparation.
The amount of cake is only eight servings because I prefer to enjoy it fresh, especially since the recipe is so easy.
You can serve it with cream cheese frosting, with avocado chocolate mousse, sprinkled with icing sugar, or just as it is!
Enjoy it fresh and hot during a cold day with a cup of hot aromatic coffee!
Would you like to try them?
If you tried it, don’t forget to rate the recipe, or leave a review below!
Recipe For Easy Carrot Cake
Best Recipe For Carrot Cake
Ingredients
- 2 large eggs
- 110 gr brown sugar
- 40 gr olive oil
- 40 gr sunflower oil
- 130 gr carrots , grated
- 150 gr all-purpose flour
- 1 cup pecans , unevenly broken
- 10 gr baking soda
- ½ tsp vanilla extract
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ginger powder
- ½ tsp nutmeg
- a pinch of salt
Instructions
- Preheat the oven to 180 °C.
- Brush a baking cake pan (≈10 x 30 cm) with olive oil, and sprinkle it with flour.
- In a large bowl add the eggs and brown sugar and mix with a hand mixer on medium speed for 3-4 minutes until fluffy.
- Add the olive oil and sunflower oil and keep mixing for another 2 minutes.
- Add the cinnamon, nutmeg, ginger powder, baking soda, baking powder, and salt and mix with a silicone spatula.
- Add the grated carrots, and pecans and mix with athe silicone spatula.
- Add the flour and mix with the silicone spatula for less than a minute until you have a homogeneous thick mixture.
- Add the carrot cake mixture to the oiled and the floured cake pan and place in the oven.
- Bake for 45 – 50 minutes.
Notes
- Served: Serve with cream cheese frosting, avocado chocolate mousse, sprinkled with icing sugar.
- Variations: Replace the pecans with walnuts or remove them completely from the carrot cake.
- Storage: Store in an airtight container at room temperature for up to 5 days.
A Few More Notes About This Carrot Cake
- Served with:
- a cup of warm milk with honey, a hot chocolate with cinnamon, or an aromatic coffee,
- cream cheese frosting,
- avocado chocolate mousse,
- sprinkled with icing sugar.
- Variations:
- Spice up with more ginger powder, cinnamon, and nutmeg, or skip some of them if you don’t like them.
- Replace the pecans with walnuts or remove them completely from the carrot cake.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Extra Tip: Do not over-mix the ingredients. Use a silicone spatula to mix the solid ingredients with the liquids for one minute until you have a homogeneous mixture.
🠚Still hungry? Try this recipe: Delicious Butter Cookies
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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