Are you craving a moist, delicious carrot cake but dreading the mountain of dishes? Then this one-bowl carrot cake recipe is your answer! This incredibly easy recipe requires only one bowl, minimizing cleanup and maximizing flavor. Perfect for beginner bakers and busy weeknights, this recipe delivers a wonderfully spiced and perfectly textured carrot cake every time. Get ready to enjoy a healthy and scrumptious dessert that's as simple to make as it is satisfying to eat. Let’s get baking!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese frosting (recipe below)
Instructions:
-
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily after baking.
-
Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step ensures even distribution of the spices throughout the cake.
-
Wet Ingredients: Add the sugar, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be gentle!
-
Add Carrots & Nuts: Stir in the grated carrots and optional nuts. The beauty of this recipe lies in its simplicity; you can easily customize it to your preferences.
-
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool & Frost: Let the cake cool completely in the pan before frosting. This prevents the frosting from melting and ensures a neat finish.
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Beat: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, beating until light and fluffy.
- Vanilla: Stir in the vanilla extract.
Tips for the Best Carrot Cake:
- Freshly Grated Carrots: Use freshly grated carrots for the best flavor and moisture. Pre-shredded carrots can sometimes be drier.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing develops gluten, resulting in a tough cake.
- Room Temperature Ingredients: Using room temperature eggs and butter ensures even mixing and a lighter texture.
- Customize Your Spices: Feel free to adjust the spices to your liking. A dash of ginger or cardamom would be a delicious addition.
Variations:
- Pineapple Carrot Cake: Add 1 cup of crushed pineapple for a tropical twist.
- Chocolate Carrot Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a decadent chocolate flavor.
- Spiced Carrot Cake Muffins: Bake the batter in muffin tins for individual servings.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on frosting and nut additions)
This one-bowl carrot cake recipe is a true keeper. It's a simple, delicious, and adaptable recipe that's perfect for any occasion. Enjoy!