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Easy Moist Carrot Cake Recipe No Shredding Needed Perfect for Beginners

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A quick and easy carrot cake recipe that skips shredding by using finely processed carrots in a blender, resulting in a moist, tender, and flavorful cake perfect for beginners.

Ingredients

Scale
  • 2 cups (about 300g) peeled and chopped fresh carrots
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar (light brown sugar can be used for depth)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup (120ml) vegetable oil (canola or sunflower oil recommended)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120g) plain yogurt (Greek style preferred)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • ½ cup (75g) raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
  2. Place peeled, chopped carrots in a blender or food processor. Pulse until finely chopped but not pureed, about 2-3 minutes.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk eggs until smooth. Add vegetable oil, vanilla extract, and yogurt, stirring gently. Fold in the processed carrots.
  5. Gradually add dry ingredients to the wet mixture, folding gently with a spatula. Avoid overmixing. Fold in nuts and raisins if using.
  6. Pour batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs for better rise. Finely processed carrots are key to the texture. Check oven temperature with a thermometer for best results. Lining the pan with parchment paper can prevent sticking. Optional additions include ground ginger or cloves for spice, and nuts or raisins for texture. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut yogurt and flax eggs.

Nutrition

Keywords: carrot cake, easy carrot cake, moist carrot cake, no shredding carrot cake, beginner baking, quick carrot cake, blender carrot cake

Find it online: https://lumalunch.com/easy-moist-carrot-cake-recipe-no-shredding-needed-perfect-for-beginners/