Simple Carrot Cake Recipe

Spring is here so it’s officially carrot cake season! Enjoying a slice of homemade carrot cake with a cup of Jasmine green tea is one of my favorite treats. I love all things carrot and it’s no wonder, a bowl of warm carrot-ginger soup or a heavenly slice of carrot cake take me back to some of my favorite memories. 

My babies had so much fun decorating our carrot cake!

There are so many variations of carrot cake out there including pineapple, raisin, walnut, apple sauce and even a miso frosted carrot cake recipe I hope to try out someday… This recipe is kid-friendly for picky eaters: My children devoured this carrot cake after saying the batter looked “yucky.”

My family prefers carrot cake without frosting, but this frosting is truly delicious.

9” Cake, Serves 6

Carrot Cake Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp ground ginger*
• 1/4 to 1/2 tsp nutmeg
• 1/4 cups avocado oil
• 1/2 cups butter, melted (not hot)
• 3 eggs
• 3 tsp vanilla extract
• 1/4 cups apple sauce
• 2-3 cups finely grated carrot, about 5 large carrots
• 1/2 cup toasted walnuts* (optional)

Traditional Cream Cheese Frosting Ingredients

• 1/4 cup butter, softened
• 8oz pkg cream cheese, softened
• 1 tsp lemon juice, about 1/2 small lemon
• 1tsp vanilla extract
• 3 cups powdered sugar 

Or 

Miso Frosting

8oz cream cheese

2 Tbs unsalted butter, room temperature 

1-2 Tbs red miso paste

1 cup confectioners sugar

1 tsp vanilla extract

Make It

1. Preheat oven to 350F
2. Line 9” springform pan with parchment paper, butter sides and bottom.
3. Whisk eggs, oil, extract, apple sauce and sugar in large bowl.
4. Sift in all the dry ingredients and mix together. 
5. Fold in the finely grated carrots
6. Pour into your 9” pan
7. Bake for 25 - 30 minutes.
8. Cake is done when skewer inserted in the center comes out clean.