This oil-based cake stays moist and needs only straightforward mixing. A cream cheese frosting is traditional in many places but requires refrigeration.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 260 g all-purpose flour, about 2 cups plus 1 tablespoon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 4 large eggs
- 250 g light brown sugar, about 1 1/4 packed cups
- 240 mL neutral oil, 1 cup
- 2 teaspoons vanilla extract
- 350 g finely grated carrots
- 100 g chopped walnuts or pecans, optional
Method
- Heat the oven to 175°C / 350°F. Grease and line the pans.
- Whisk flour, baking powder, baking soda, cinnamon and salt.
- In a second bowl, whisk eggs, brown sugar, oil and vanilla until uniform.
- Stir in carrots, then fold in the dry ingredients and optional nuts just until combined.
- Divide between pans and bake for 35 to 45 minutes, until a tester near the centre shows moist crumbs but no wet batter.
- Cool in pans for 10 minutes, then turn onto racks and cool completely.
Useful notes
- Grate carrots finely so they soften and distribute evenly.
- Clearly label nuts if used.
- Cream cheese frosting is perishable; keep the finished cake refrigerated.
Storage
Store unfrosted layers wrapped. Refrigerate cake with cream cheese or other perishable frosting and return leftovers promptly.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.