Carrot cake is undeniably delicious, and it’s one of Alex’s and my favorites, especially because it’s an easy carrot cake recipe that’s quick to make and perfect for a healthy, satisfying breakfast or snack in the afternoons. To make it perfect and avoid any carrot-cake-mistakes, simply follow these steps—it’s actually an easy recipe and perfect for beginners!
This homemade carrot cake is soft, fluffy, and moist, with just the right balance of sweetness. The natural taste of carrots shines through, yet it’s not overly sweet thanks to the refreshing hint of lemon and orange juice.
You can personalize the carrot cake recipe by swapping almonds with your choice of nuts, such as walnuts, for a more delicate flavor. This cake is irresistibly sweet, making it hard to stop at just one slice.
Enjoying one or two slices each day makes for a reasonable treat, and it’s an ideal choice for a balanced breakfast—paired with milk, coffee, or tea in true Italian style.
How to make carrot cake RECIPE from scratch
Start by beating sugar and eggs until light and fluffy. Gradually add oil, lemon and orange juice, and vanilla extract. Stir in finely grated carrots and almond flour. Sift flour with baking powder and add to the wet mixture, combining until smooth.
Pour the batter into a buttered or parchment-lined cake mold. Preheat the oven to 180°C (350°F) and bake for 45 minutes without opening the door. Test with a toothpick—if it comes out clean, the cake is ready; if not, bake for a few more minutes.
Let it cool and enjoy your homemade carrot cake!
CHOOSE the right ingredients
This is what you need to make a toothsome carrot cake:
- Fresh carrots: choose compact and bright orange ones. If the greens have not been cut out, they must be fresh and bright green; do not use sprouting and wilted carrots to bake this cake.
- Eggs: they must be very fresh, with unattached shells.
- Seed oil, or olive oil (extra virgin olive oil does fit this recipe because it has a too persistent and strong taste) is delicate and scented. Choose high-quality oil, which is resistant to the high temperature in the oven.
- Flour type 1 or 0: they are rustic and make the cake pleasantly coarse; use wholesome flour, for a stronger taste.
- Orange and lemon: they give the cake a pleasant taste, and balance its sweetness.
- Shell fruit flour: you’d rather buy the flour than grind the shell fruit yourself: if the blades of the blender get too hot, polyunsaturated fatty acids will be released and the cake will smell and taste unpleasant.
- Vanilla extract: using vanilla extract-put a teaspoon into the dough, is much easier and faster than vanilla beans, anyway the latter are far more flavorful. A delicious scent will spread all around your kitchen when baking the cake.
Carrot cake without eggs: is it possible?
To make an egg-free carrot cake, replace the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water), and follow these steps. Mix sugar, seed oil, vanilla extract, and citrus juices with the flax egg. Stir in grated carrots and ground almonds. Sift the flour with baking powder and combine it with the wet ingredients until smooth. Pour the batter into a parchment-lined pan, then bake at 180°C (350°F) for 45 minutes. Test for doneness with a toothpick.
Enjoy your fluffy, egg-free carrot cake!
how to bake carrot cake properly?
- According to these quantities, the cake will be done in about 45 minutes. If you look through the oven door (without opening it) you will notice.
- A thin crust will appear on the surface of the liquid batter.
- The surface will start to darken.
- After 15 minutes in the oven, the leavening process will begin.
- The crust on the surface will be broken by the steam produced inside the cake.
- These pieces of information are not enough to know whether the cake is done or not, so, when the cooking time is almost over, open the oven and make the toothpick test: insert a long toothpick (the ones you use for the skewers) into the cake. If it comes out clean it is ready; if not, bake the cake for 5-10 minutes more.
- When ready, switch the oven off, and open the door. Let the cake cool down in the oven evenly and slowly.
THIS IS AN Healthy Carrot Cake Recipe. Nutritious and Delicious Treat!
This carrot cake can be considered a healthier option compared to traditional cakes, thanks to several key ingredients. The recipe incorporates ground almonds, which add healthy fats and protein, offering a more nutritious alternative to using only flour. Carrots provide essential vitamins and fiber, making this cake a great source of nutrients. The addition of orange and lemon juice boosts the cake’s vitamin C content, giving it a refreshing citrus flavor while enhancing its health benefits.
While the recipe does include sugar and seed oil, the overall use of wholesome ingredients and the relatively moderate amount of sugar make it a better choice for a balanced treat. For an even healthier version, you can consider using less sugar or opting for whole-grain flour instead of all-purpose flour.
a Gluten-Free Carrot Cake version
To make a gluten-free carrot cake, combine sugar and eggs, then add seed oil, vanilla extract, citrus juices, and zest. In a separate bowl, mix gluten-free flour (make sure it’s a blend that includes xanthan gum or guar gum), 1 bag of gluten-free baking powder (ensure it’s labeled gluten-free), and ground almonds. Fold the dry ingredients into the wet mixture, then add grated carrots. Pour the batter into a prepared pan and bake at 180°C (350°F) for 35-45 minutes, or until a toothpick comes out clean.
Let the cake cool before serving. This gluten-free version is moist, flavorful, and perfect for a healthy treat!
Carrot cake variations: BE CREATIVE!
I can also try these carrot cake variations. You can create your own special recipe!
Nutty Carrot Cake: Stir in 1/2 cup of chopped walnuts or pecans for added crunch. Alternatively, add a handful of shredded coconut to the batter for a tropical touch.
Carrot Cake with Cream Cheese Frosting: After baking and cooling the cake, top it with a rich cream cheese frosting made with 8 oz of cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract.
Carrot Cake with Fruit: Add 1/2 cup of raisins, sultanas, or chopped dried apricots for natural sweetness. You can also stir in a small amount of finely chopped pineapple for extra moisture.
Chocolate Carrot Cake: Incorporate 1/4 cup of cocoa powder into the dry ingredients for a chocolatey twist. Add 1/2 cup of dark chocolate chips for extra indulgence.
Zesty Carrot Cake: Increase the orange zest and juice to give the cake a brighter, citrusy flavor. Add the zest of 1 lemon and a little more lemon juice for an even more zesty profile
How do you store homemade carrot cake?
To store carrot cake properly, first allow it to cool completely after baking. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, you can place the carrot cake in an airtight container. Store the wrapped or containerized cake in the refrigerator for up to 5 days. If you want to extend its shelf life, you can also freeze carrot cake for up to 3 months. Before serving frozen carrot cake, allow it to thaw in the refrigerator overnight and come to room temperature before enjoying.
Carrot Cake
Carrot cake is different. It is a fluffy, soft, sweet, moist cake.
Servings: 6 servings
- 220 gr all-purpose flour
- 170 gr sugar
- 3 eggs
- 200 gr carrots
- 100 gr ground almonds
- 70 ml seed oil
- 1 tsp vanilla extract
- 1 bag baking powder
- 1 orange
- 1 lemon
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Beat sugar and eggs in a food mixer or with the whisk until light. I prefer the whisk to a spatula or a spoon because it combines the ingredients more evenly. The batter results quite liquid before cooking.
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In this order, gradually, pour oil, lemon and orange juice, and vanilla extract.
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Add the finely grated carrots and the almond flour you have bought (be careful, if you grind the almonds yourself, they may get bitter). Finely grate the carrots just before adding them to the batter to prevent them from darkening.
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Sift the flour with the baking powder and add it to the wet mixture is absorbed. Combine the ingredients until a smooth batter.
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Whisk all the ingredients very well to avoid any flour clumps, on the sides of the bowl as well.
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Pour evenly into a buttered cake mold. You may replace butter with a sheet of parchment paper: take a piece of paper, crumple and put it under running water. When it is completely soaked, wring it out and line the baking pan. It will stick better. You may use a plum cake mold (25cm X 10cm) or a round baking pan (diameter 22 cm). Do not worry: the batter has to be quite liquid -it will thicken in the oven and the leavening process will be perfect.
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Pre-heat the static oven at 180°and bake for 45 minutes: do not open the door until the end. Make the toothpick test: insert it into the cake. If it comes out clean it is ready; if not, bake the cake for some minutes more; make the test again before switching off the oven.
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Enjoy!
Calories: 400kcal | Carbohydrates: 64g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 73mg | Potassium: 242mg | Fiber: 3g | Sugar: 33g | Vitamin A: 5741IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg
carrot cake, carrot cake recipe
