Carrot cake is probably my favourite type of cake. It’s got all those warm fall spices and delicious tangy cream cheese frosting. Plus its got carrots in it so its healthy, right?
This carrot cake recipe have very simple ingredients that you probably already have in your pantry.
I normally like to add yogurt or sour cream into my cakes or loaves because it makes them nice and moist. Here, when I was creating this recipe, I didn’t have any yogurt or sour cream, but I did have a tin of sweetened condensed milk. It ended up having the effect I was hoping for. The centre was nice and moist and the cake wasn’t overly sweet, which went well with the cream cheese frosting.
Also, this recipe is great because you don’t really need a mixer to pull it together. There is no butter that needs to be creamed or eggs that need to be whipped. All you need is a bowl and spatula and everything can be easily mixed by hand. All you need to do is combine the ingredients, pour and bake.
Carrot Cake Loaf
Ingredients
- ½ cup Vegetable Oil
- ½ cup Brown sugar
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Cinnamon
- 1/4 tsp Cloves
- 1/4 tsp Nutmeg
- 3 Eggs
- 1 tin Sweetend condensed milk (300ml)
- 1 ½ cup Flour
- 1 cup Shredded Carrots
Instructions
- Combine brown sugar and vegetable oil until incorperated.
- Add baking soda, baking powder, vanilla extract, salt, cinnamon, nutmeg and cloves. Mix until incorperated.
- Add eggs and sweetened condensed milk and mix.
- Add flour and mix until half-way incorperated. Add in shredded carrots and mix until flour is just mixed in. Do not over mix.
- Pour into a parchment lines loaf tin and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool completely and spread the desired amount of cream cheese onto. Slice and enjoy.
I hope you give this recipe a try. Its really simple to whip together and doesn’t require any equipment. Not to mention, you can spice it up with mix-ins, coloured frosting, or extracts and spices. Plus, although there are some warmer fall spices, the carrots and tangy frosting make this a great Easter-y, spring time treat too.
Happy baking!