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Easy Moist One-Bowl Carrot Cake

Super moist lightly sweetened easy to make one-bowl Carrot Cake reciep! Wonderful just plain, but lightly sweet tangy cream cheese frosting makes it muchmore indulgent.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Cake
Keyword: Carrot Cake, Moist Carrot Cake
Servings: 6 to 8 slices
Author: kanthi

Equipment

  • 20 cm round cake pan

Ingredients

For the Cake Batter

  • 100 g light brown sugar
  • 75 g cane sugar
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 150 ml rice oil
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 ginger powder
  • 1/8 nutmeg powder
  • 200 g freshly shredded carrots
  • 50 g crystallized ginger finely chopped
  • 50 g walnuts finely chopped

For the Frosting

  • 75 g butter softened at room temperature
  • 75 g fine granulated sugar or powdered sugar
  • 100 g cream cheese softened at room temperature
  • 1 tablespoon lemon juice

Instructions

PREPARATION

  • Gather the ingredients.
  • Roast the walnuts in the oven for ten minutes at 150°C
  • Wash the carrots and pat them dry with a paper towel.
  • Preheat the oven to 170°C.
  • Grease and line the pan with parchment paper.
  • Grate the carrots using a vegetable grater or a food processor.
  • Chop the walnuts and crystallized ginger.
  • Sift together flour, cinnamon powder, baking powder, and baking soda. You can also whisk them together with a balloon whisk in a bowl.

MAKE THE BATTER

  • In a large bowl, whisk cane sugar, light-brown sugar, and salt to combine.
  • Next, add the eggs, and mix until well combined.
  • While whisking, slowly pour in the oil.
  • Fold the flour in with a spatula, just until incorporated. Don’t over-mix the batter.
  • Add the carrots and mix until just combined.
  • Add chopped ginger and walnuts and mix until just combined.

BAKE

  • Transfer the batter to the prepared pan. Bake for about 40 minutes at 170°C and 15 minutes at 160°C or until the cake is baked through. Cover the top of the cake with foil for the final 15 minutes if the cake is browning too quickly.
  • To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
  • Let the cake cool in the pan for 10 minutes. Remove from the pan and then gently turn it out onto a wire rack. Let cool completely.
  • Chill the cake, covered, while you are making the frosting.

MAKE THE FROSTING

  • While the cake cools, make the cream cheese frosting.
  • Beat the softened butter, and cream cheese in a bowl until smooth and creamy. Make sure to scrape the sides of the bowl with your spatula once or twice.
  • Add the sugar and lemon juice. Beat until light and fluffy.
  • Use an offset spatula to frost the cake, just leave the sides bare; it’s pretty that way.
  • Sprinkle some sultanas or chopped nuts on the top, if desired.

SERVE & ENJOY!

  • A slice of this carrot cake goes well with a cup of tea or coffee.