DISCOVER
×

How to make carrot cake

Updated February 21, 2017

This recipe is easy if you have a food processor to grate your carrots, or if you buy them pre-grated. Otherwise it's a huge pain. Literally. You'll scrape the heck out of your knuckles on the grater. Serves 12 to 16.

Preheat oven to 180°C (350°F).

Grease and lightly flour two 23 cm (9-inch) cake tins (or one 32-by-23-by-5 cm / 13-by-9-by-2-inch baking pan). Set aside.

Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.

Pour batter into prepared cake tins.

Bake 30 to 35 minutes (35 to 40 if using a 32-by-23-by-5 cm / 13-by-9-by-2-inch pan). The cake is ready when a toothpick or knife inserted in the middle of the cake comes out clean.

Cool cake for 10 minutes.

Remove cake from tins and cool thoroughly on a wire rack.

Frost with cream cheese frosting (see "How to make cream cheese icing").

Cover cake and store in refrigerator.

Tip

If you like to jazz up your carrot cake, add one 225 g (8-oz) can of crushed pineapple, drained, along with 60 g (1/2 cup) shredded coconut at the same time as you add the shredded carrots to the batter.

Things You'll Need

  • 450 g (3 cups) shredded carrots
  • 300 g (2 cups) all-purpose flour
  • 240 ml (1 cup) cooking oil
  • 250 g (2 cups) sugar
  • 5 g (1 tsp) baking powder
  • 5 g (1 tsp) baking soda
  • 5 g (1 tsp) cinnamon
  • 4 eggs
  • 2 cake tins
  • Hand mixers
  • Mixing bowls
  • Toothpicks
  • Wire racks
Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

This article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information.