Carrot Cake

  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 4:00 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Added Sugar

  • Protein

  • Serving Size:

    1/12th cake (100 g)

Carrot cake or cupcakes are moist and sweet but not a low calorie cake. You can dust them with  powdered sugar saving hundreds of calories compared to traditional cream cheese frosted carrot cake. Carrot cake may seem like a healthy alternative to other cakes, but it is like zucchini bread. The fats and sugar used in both recipes cancels out the health benefits of these vegetables. Want you do get is a cake without preservatives and artificial ingredients.

Cook’s Tip

If cake doesn’t release from pan coating with cooking spray, drop the pan from about 4 to 6 inches onto a hard surface.

Recipe Last Updated: January 9, 2021



  • 12 oz. (340 g) carrots
  • 1 cup (240 ml) vegetable oil
  • 4 large eggs
  • 1 1/2 cups (300 g) granulated sugar
  • 2 cups (260 g) all purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon (5 ml) baking soda
  • 1 1/4 teaspoons (6.25 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) ground clove
  • Powder sugar for dusting if desired.
  • Nonstick cooking spray or parchment paper

Method of Preparation

Step 1

Preheat oven to 350°F (175°C) for cakes and 375°F (. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Trim, peel and shred carrots.

Step 2

In a large mixing bowl, add eggs, oil and sugar. Mix by hand or using a hand or stand mixer 3 to 5 minutes or until well blended.

Step 3

Add flour mixture and mix on low to medium speed 1 to 2 minutes or until smooth. Stir in carrots by hand or mix on low 30 to 60 seconds.

Step 4

Pour batter into prepared baking pans lightly coating with cooking spray, line bottom with parchment paper or use paper muffin cups. Bake: 40 to 45 minutes for 13x9 or 9-inch pans 50 to 55 minutes for a Bundt pan 15 to 20 minutes for small muffins 25 to 30 minutes for large muffins or until a toothpick inserting in the center comes out clean.

Step 5

Cool cake in pan 10 to 15 minutes and muffins 5 minutes before removing cake from pan. Cool completely. Dust with powdered sugar if desired.

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