Simple Carrot Cake Baked in the Oven
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Bright, juicy, and appetizing, made from simple and affordable ingredients! This oven-baked carrot cake is incredibly tasty with a moist, aromatic crumb and vibrant orange color, thanks to plenty of fresh carrots. Quick to bake and perfect with tea or as a light snack.
Updated : 03 June, 2025
Easy
Ingredients
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250 grams
Carrot
2
Eggs
100 grams
Sugar
80 grams
Wheat flour
30 grams
Vegetable oil
10 grams
Baking powder
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Weigh the carrots after peeling. Choose sweet, juicy varieties – they’ll make the cake more flavorful. Use refined, neutral-flavored vegetable oil.
Step 2
First, combine all the dry ingredients. Sift flour into a mixing bowl to remove any debris and aerate it, which helps the cake rise better during baking.
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Step 3
Add sugar, baking powder, and a pinch of salt to balance the flavor. Stir the dry ingredients with a whisk. You can reduce the amount of sugar to taste.
Step 4
Wash carrots thoroughly with a brush under running water, then peel them. Grate using a medium or fine grater, or process in a blender bowl.
Step 5
Add oil and eggs to the grated carrots. Mix the "wet" ingredients with a fork.
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Step 6
Combine the dry and wet mixtures and stir with a whisk or spatula until smooth. The batter should resemble thick sour cream.
Step 7
Prepare a suitable baking dish. For example, a glass one 7 inches (18 cm) in diameter. In this size, the cake won’t be very tall. If you prefer a thicker cake, either use a smaller dish or increase the batter. Grease the pan with a drop of oil and pour in the batter.
Step 8
Bake in a preheated oven at 350°F (180°C) for 30–40 minutes. Baking time may vary depending on your oven and pan size. Check for doneness with a toothpick – it should come out dry. Once baked, cool the cake completely before removing it from the pan, as it's very delicate when warm.
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Step 9
Serve the cake. Enjoy!