Description

This ultra-moist carrot cake is a classic dessert known for its tender crumb, rich flavor from freshly grated carrots, a touch of pineapple or applesauce, and warm spices. It's a timeless favorite with endless variations, including Jamie Oliver's twist with yogurt frosting and orange zest.

Ingredients

Scale

2 cups grated carrots
1½ cups all-purpose flour
1 cup brown sugar
½ cup vegetable oil
2 eggs
½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Optional: crushed pineapple, chopped nuts, raisins

Instructions

Preheat oven to 350°F (175°C). Grease and flour one 9-inch round pan.
In one bowl, mix together flour, baking soda, baking powder, and cinnamon.
In a separate bowl, beat oil, eggs, and sugar until smooth.
Fold in grated carrots and any optional add-ins.
Combine wet and dry ingredients gently—do not overmix.
Pour into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean.
Allow to cool completely before frosting.

Notes

For a fluffier twist, try Jamie Oliver's version with orange zest and yogurt-based frosting. Add-ins like coconut, nuts, or raisins can change texture and flavor—experiment to your liking. To store, wrap tightly and refrigerate for up to 5 days. Reheat gently with a damp paper towel to keep moist.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 280mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: carrot cake, moist carrot cake, Jamie Oliver carrot cake, traditional carrot cake, dessert, baking, easy cake recipe