Carrot Cake

Moist, soft, and naturally sweet — a simple cake where the carrots create both texture and richness.

Ingredients

• 450g carrots, peeled and finely shredded

• 400g sugar

• 4 eggs

• 180ml oil

• 2g salt

• 250g all-purpose flour

• 1 tbsp cinnamon

• ½ tsp baking soda

• ½ tsp baking powder

Before You Start

• Shred carrots finely for even texture

• Let sugar sit with carrots to create moisture

• Do not overmix after adding flour

Method

1. Preheat oven to 175°C (350°F)

2. Prepare a 9-inch pan or three 6-inch pans

3. Grease and lightly flour the pan

4. Combine shredded carrots and sugar

5. Let sit for 10 minutes until the sugar dissolves and creates liquid

6. In a separate bowl, whisk eggs and oil together

7. Add egg mixture to carrot mixture

8. In another bowl, mix flour, salt, cinnamon, baking soda, and baking powder

9. Fold dry ingredients into the batter until just combined

10. Pour into prepared pan

11. Bake for 25–30 minutes

What to Look For

• batter looks moist and slightly loose

• carrots evenly distributed

• cake rises evenly

• soft, tender crumb

❌ Common Mistakes

• large carrot pieces → uneven texture

• skipping resting step → less moisture

• overmixing → dense cake

• underbaking → wet center

✨ Tip

Letting the sugar draw out moisture from the carrots is key to achieving a soft and naturally moist cake.