I absolutely love baking. One of my all-time favourite treats to make is a delicious, yet simple carrot cake. Today, I want to share my go-to recipe for a 5 ingredient carrot cake.
This recipe is perfect for those who crave a homemade dessert without the fuss of a lengthy ingredient list. You’ll only need five basic items to whip up this moist and flavourful cake.
It’s quick, easy, and sure to impress your family and friends. Plus, it’s a great way to use up those extra carrots you might have in your fridge.
I find that this carrot cake strikes the perfect balance between sweet and savoury, with a texture that’s wonderfully soft and dense.
So, let’s get baking and enjoy a slice of this delightful treat together!
How To Prepare 5 Ingredient Carrot Cake Recipe?
Preparation Time: 15 minutes.
Cooking Time: 35 minutes.
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Mixing bowl
- Grater
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan
- Oven
Ingredients
- 2 cups of grated carrots: Fresh carrots provide natural sweetness and moisture.
- 1 cup of sugar: Adds the perfect amount of sweetness.
- 1 cup of self-rising flour: Ensures the cake rises properly without needing additional leavening agents.
- 3 large eggs: Provide structure and richness.
- 1/2 cup of vegetable oil: Keeps the cake moist and tender.
Making Method
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Prepare the Carrots
Grate 2 cups of carrots using a fine grater. Make sure they are evenly grated to ensure a smooth texture in your cake.
Step 3: Mix Wet Ingredients
In a large mixing bowl, beat 3 large eggs until they are light and frothy. Gradually add 1 cup of sugar, continuing to beat until the mixture is pale and fluffy. Slowly drizzle in 1/2 cup of vegetable oil, mixing continuously until well combined.
Step 4: Combine Dry Ingredients
Sift 1 cup of self-rising flour into the wet mixture, folding gently until just combined. Be careful not to over mix to keep the cake light and airy.
Step 5: Add Carrots
Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your delicious 5 ingredient carrot cake!
Nutrition Facts 5 Ingredient Carrot Cake Recipe
| Calories | 250 |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 8g |
| Fiber | 2g |
| Sugar | 25g |
Additional Making Tips
1. Grate Carrots Finely: Grating the carrots finely ensures they blend seamlessly into the cake batter, providing moisture without altering the texture. This also helps the carrots cook evenly throughout the cake.
2. Room Temperature Eggs: Using room temperature eggs helps them mix more evenly into the batter, resulting in a smoother, more cohesive cake. Simply leave the eggs out for about 30 minutes before baking.
3. Measure Flour Accurately: To avoid a dense cake, measure the self-rising flour accurately. Use a spoon to fluff the flour, lightly scoop it into your measuring cup, and level it off with a knife. This prevents packing too much flour into the cup.
4. Avoid Over baking: Keep a close eye on your cake during the final baking minutes. Over baking can dry out the cake. Check for doneness with a toothpick inserted into the centre; it should come out clean or with a few moist crumbs.
5. Cool Completely Before Frosting: If you decide to add frosting, make sure the cake is completely cooled. Frosting a warm cake can cause the frosting to melt and slide off. Allow the cake to cool on a wire rack for the best results.
How Can I Store It?
Storing your 5 ingredient carrot cake recipe properly ensures it stays fresh and delicious. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminium foil.
You can also place it in an airtight container. This helps prevent it from drying out. For short-term storage, keep it at room temperature for up to two days.
If you need to store it for a longer period, refrigerate it for up to a week. For even longer storage, you can freeze the cake.
Frequently Asked Questions (FAQs)
Can I add nuts or raisins to the 5 ingredient carrot cake recipe?
Absolutely! Feel free to add chopped nuts or raisins to the batter for extra texture and flavor. Just make sure to fold them in gently before baking.
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. Keep in mind that the texture may vary slightly.
How do I know when the carrot cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there’s batter on the toothpick, bake it for a few more minutes and check again.
Can I make this cake vegan or dairy-free?
You can make it vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, and substitute dairy ingredients with plant-based alternatives.
What’s the best way to frost this carrot cake?
A classic cream cheese frosting pairs wonderfully with carrot cake. If you’re looking for a lighter option, a simple dusting of powdered sugar or a dollop of whipped cream can also be delicious.
Conclusion
Baking a simple yet delicious treat like this 5 ingredient carrot cake has been a delightful experience. I hope you enjoyed making it as much as I did.
This recipe proves that you don’t need a long list of ingredients to create something truly special. The cake’s moist texture and rich flavour are sure to make it a favourite in your home.
Remember, baking is all about enjoying the process and sharing the results with loved ones. I can’t wait to hear how your cake turns out. Happy baking, and enjoy every bite of this delightful treat!
5 Ingredient Carrot Cake Recipe
Equipment
- Mixing bowl
- Grater
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan
- Oven
Ingredients
- 2 cups of grated carrots: Fresh carrots provide natural sweetness and moisture.
- 1 cup of sugar: Adds the perfect amount of sweetness.
- 1 cup of self-rising flour: Ensures the cake rises properly without needing additional leavening agents.
- 3 large eggs: Provide structure and richness.
- 1/2 cup of vegetable oil: Keeps the cake moist and tender.
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Prepare the Carrots
- Grate 2 cups of carrots using a fine grater. Make sure they are evenly grated to ensure a smooth texture in your cake.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, beat 3 large eggs until they are light and frothy. Gradually add 1 cup of sugar, continuing to beat until the mixture is pale and fluffy. Slowly drizzle in 1/2 cup of vegetable oil, mixing continuously until well combined.
Step 4: Combine Dry Ingredients
- Sift 1 cup of self-rising flour into the wet mixture, folding gently until just combined. Be careful not to over mix to keep the cake light and airy.
Step 5: Add Carrots
- Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your delicious 5 ingredient carrot cake!