This carrot cake recipe will become your new favorite! This moist and delicious carrot cake is easy to make with basic, wholesome ingredients. It’s the best! Recipe yields one double-layer 9″ cake.
Recipe adapted from the easy carrot cake in my cookbook, Love Real Food (page 208).
*Carrot tips: Skinny-to-medium carrots (not large) offer the best carrot flavor. The easiest way to grate your carrots is in a food processor with the grating attachment. You can also grate them by hand, on the medium holes of a box grater. Don’t use store-bought matchstick carrots; they’re way too thick and will make your cake crunchy.
**Olive oil note: I recommend California Olive Ranch Everyday for this recipe. It’s an affordable, high quality olive oil that you can find at most grocery stores, and the flavor is so mild that you will not detect it in the finished product.
Flour substitutions: If desired, you can make this cake with a total of 3 1/2 cups all-purpose flour or gluten-free all-purpose flour.
Make it gluten free: Substitute your favorite all-purpose gluten-free flour blend.
Make it nut free: Simply omit the pecans.
Make it dairy free: Use a non-dairy milk (I’ve confirmed that almond milk and oat milk work in this recipe). Use a dairy-free cream cheese frosting (I haven’t come up with one yet).
Make it naturally sweetened: The cake itself is naturally sweetened with maple syrup or honey. Top the cake with my date-sweetened cream cheese frosting for a cake free of refined sugar.
Pan size notes: You could make these cakes in 9″ square baking pans, no adjustments needed. You can also cut the recipe in half to make one 9″ round or square cake. For other pan sizes, keep the baking temperature constant and bake until the center of the cake is springy to the touch and a toothpick comes out clean (timing will depend on the pans used).
Make cupcakes: Divide the batter between 2 dozen muffin cups and bake at 350 for 18 to 24 minutes, or until the cupcakes are golden on top and a toothpick inserted into a cupcake comes out clean.