Easy Carrot Cake
4 servings
40 minutes
Light carrot cake is a refined blend of airy batter and the rich sweetness of fresh carrots. Its roots trace back to American cuisine, where such recipes gained popularity due to the availability of ingredients and delightful taste. The tender batter with warm notes of cinnamon and nutmeg melts in your mouth, while the carrot adds natural juiciness and a light caramel sweetness. This cake is perfect for morning coffee, cozy tea time, or a light dessert after lunch. Its softness and aroma create a sense of home comfort, and its simplicity makes it accessible even for novice cooks. Serve it with a cup of hot tea or creamy frosting, and it will become a favorite treat for the whole family.
1
Grate the carrot on a fine grater and squeeze out the juice.
- Carrot: 4 pieces
2
Mix flour with baking soda, cinnamon, and nutmeg.
- Wheat flour: 150 g
- Baking soda: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
3
Beat the eggs, butter, and sugar with a mixer on high speed.
- Chicken egg: 3 pieces
- Vegetable oil: 70 ml
- Sugar: 100 g
4
Add grated carrot and vanilla.
- Carrot: 4 pieces
- Vanilla extract: 1 ml
5
Gradually add the flour mixture and mix with a mixer on low speed until it forms a dough.
- Wheat flour: 150 g
- Baking soda: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
6
Grease the mold with butter and pour the prepared dough into it.
- Vegetable oil: 70 ml
7
Bake in a preheated oven at 180–190 degrees for 40–50 minutes.
