Easy Carrot Cake
No fuss, super easy carrot cake. Soft, fluffy and moist cake with cream cheese glazing. I adapted from my other carrot cake recipes to make this one with simpler ingredients. It's not overly sweet, do try!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup all purpose flour ((195 g))
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 3 cup grated carrots ((270 g))
- 1/2 cup sugar ((100 g))
- 1/2 cup brown sugar ((80 g))
- 4 large eggs (, room temperature)
- 1 cup oil ((250 ml))
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts ((60 g))
- 6 oz cream cheese ((170 g), room temperature)
- 1/2 cup powdered sugar ((60 g))
- 1 tbsp lemon juice
- milk (, as needed)
Instructions
- 1
Add all ingredients into a bowl and mix well. Set aside.
- 2
Add all ingredients into another bowl, except for carrot and walnuts. Whisk until everything is well combined. Now add in dry ingredients and mix well. Don't over mix. Finally add in carrot and walnuts. Fold everything together using a spatula, again don't over mix.
- 3
Pour batter into a 10 inch (25 cm) bundt pan that has been buttered and floured. Bake in a preheated oven at 320ºF (160ºC) for 50 minutes or until a skewer inserted comes out clean. Use upper and bottom heat, no fan, lower 2/3 rack.
- 4
Remove from the oven and leave for 5 minutes before flipping the cake on a rack. Cool completely.
- 5
Whisk cream cheese in a bowl until fluffy. Then add powdered sugar, lemon juice and whisk everything together. Pour milk bit by bit until you get your desired consistency, mixing as you go.
- 6
Pour on the cake, slice and serve!