This easy carrot cake recipe comes together quickly in just one bowl! Mix, pour and bake for the most delicious carrot cake you’ll ever have. This is a no nonsense carrot cake. There are no raisins or pineapple are any other junk to mess it up. And it’s certainly not carrot muffins! It’s just plain, pure carrot cake at it’s best. Top the cake with cream cheese frosting for a truly delectable dessert.
My mom is not much of a baker, but carrot cake is her thing. I’ve never had a carrot cake as good as hers! I’ll even warn you that no matter how many times I’ve made this recipe, it’s never as good as hers. But I’ll keep trying!
I made carrot cake cupcakes for Easter even though in our family carrot cake is only made for my dad’s birthday in May. As you can tell, my cupcakes were very small. I would recommend making this in a 9 x 13 and just sticking with that. If you do want to make cupcakes, this recipe will make around 3 dozen. Also, make sure to fill the cups to the top because the cake doesn’t have a huge rise when baking.
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3 cups grated carrots (about 6-7 medium carrots)
- 1 1/4 cup oil (I use coconut oil)
- 4 eggs
Combine all ingredients in a large bowl and mix until lumps are gone.
Grease and flour a 9x13 pan.
Pour batter in to pan and bake at 350 degrees for 50 minutes.
You can invert the cake on to a platter once it's done baking or leave right in the pan.
Allow to cool completely before frosting.
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