Super Simple Carrot Cake

Posted on April 8, 2026

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why make this recipe

Carrot cake feels warm and homey. It is soft, sweet, and a little spice makes it gentle on the tongue. This Super Simple Carrot Cake uses few steps and plain tools. You do not need special skills. The cake works for birthdays, a quick tea time, or a slow weekend baking day. If you want a short guide to top carrot cake ideas, try this best carrot cake guide for more inspiration. The recipe keeps the work small and the taste big.

introduction

This recipe for Super Simple Carrot Cake gives a soft, moist cake with warm cinnamon and crunchy walnuts. The cake uses oil instead of butter, so it stays moist for days. You can skip the frosting or make a basic cream cheese topping. The method mixes dry and wet parts then folds in carrots and nuts. You bake at one temperature and let the cake cool. If you want tips for a moist bake, read this moist homemade carrot cake tips. The steps stay clear and short. The result is a tasty cake anyone can make.

Quick Look Inside This Recipe

how to make Super Simple Carrot Cake

This section shows the full method in plain words. Follow each step and take your time when you mix the wet and dry parts. Preheat and prepare pans first so you can pour the batter right away.

Preheat the oven and prepare the pan. Set the oven to 180°C (350°F) or gas mark 4. Grease a 20–23 cm (8–9 inch) round cake pan or line it with baking paper. A loose bottom or springform pan works well.
Mix dry ingredients. In a large bowl, sift or stir together the 350 g self raising flour and 325 g dark soft brown sugar. Add 2 teaspoons cinnamon and stir well to spread the spice.
Mix wet ingredients. In another bowl, beat 4 medium eggs lightly with a fork. Add 200 ml olive oil and 4 tablespoons milk. Stir to blend the wet mix.
Combine wet and dry. Make a well in the dry mix and pour in the wet mix. Stir with a wooden spoon or spatula until the batter looks smooth and free of large lumps.
Add carrots and walnuts. Fold in 250 g grated carrots and 75 g roughly chopped walnuts. Use the coarse side of the grater for the carrots. Mix just until even. Do not overmix.
Bake. Pour the batter into your prepared pan. Tap the pan gently on the counter to remove big air bubbles. Place the pan in the oven and bake for 35–45 minutes. The cake is done when a toothpick or skewer comes out clean or with a few moist crumbs.
Cool. Let the cake sit in the pan for 10 minutes, then move it to a wire rack to cool fully before frosting or cutting.
Make the frosting (optional). For a simple cream cheese topping, beat 180 g full fat cream cheese with 30 g sifted icing sugar until smooth. Spread over the cooled cake and sprinkle 25 g finely chopped walnuts on top if you like.
Serve or store. Cut the cake with a sharp knife. Wipe the knife clean between cuts for neat slices. Store as below to keep the cake soft.

If you want a plain cake with no icing, just dust a little icing sugar on top or leave it plain. The cake keeps its flavor and texture even without frosting.

Ingredients :

350 g self raising flour (sieved)
325 g dark soft brown sugar (sieved)
2 teaspoons cinnamon
250 g carrots (grated (use the coarse side of the grater))
75 g walnuts (roughly chopped)
4 medium eggs
200 ml olive oil ((See Note 1))
4 tablespoons milk
180 g full fat cream cheese ((I use Philadelphia Original))
30 g icing sugar (sieved)
25 g walnuts (finely chopped)

Note 1: Olive oil adds a light fruit taste and keeps the cake moist. You can use a neutral oil if you prefer a milder flavor.

Directions :

Super Simple Cake:

Preheat oven to 180°C (350°F). Grease and line a 20–23 cm cake pan.
Whisk together flour, brown sugar, and cinnamon in a large mixing bowl.
In a separate bowl, beat the eggs, then add the olive oil and milk. Mix until even.
Pour the wet mix into the dry mix and stir until combined.
Fold in the grated carrots and roughly chopped walnuts.
Pour the batter into the lined pan and smooth the top.
Bake for 35–45 minutes. Check with a skewer for doneness.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.

Easy Cream Cheese Frosting (optional):

Soften the cream cheese at room temperature for 15–20 minutes.
Beat the cream cheese until smooth.
Add the sifted icing sugar and beat until the mixture is creamy.
Spread the frosting over the cooled cake with a spatula.
Sprinkle the finely chopped walnuts on top.

Tips inside steps:

Do not frost a warm cake. The frosting will melt and slide off.
If your oven runs hot, check the cake at 30 minutes and cover with foil if the top browns too fast.
For even baking, do not overfill the pan. Fill up to two-thirds full.

how to serve Super Simple Carrot Cake

Serve this cake at room temperature. The warm spice and soft carrot work best when you let the cake sit out for a short time after refrigeration. Cut the cake into slices about 2–3 cm thick. For a party, you can make small slices or squares to serve as finger food.

With tea or coffee: A thin slice goes well with black tea or coffee. The sweet cream cheese balances bitter drinks.
For dessert: Add a scoop of vanilla ice cream or a dollop of plain whipped cream.
For kids: Cut small squares and serve with milk. The cake is sweet but not too sweet, so kids enjoy it.
Plate ideas: Dust a small amount of icing sugar on the plate, place a slice on top, and add a few walnut halves for a neat look.

If you want to make the cake look special for guests, pipe a small border of frosting and add a sprinkle of finely chopped walnuts in the center. Keep the decoration simple so the cake does not become heavy.

how to store Super Simple Carrot Cake

Store the cake right after it cools. Short-term storage keeps the cake soft and fresh.

Room temperature: If you do not frost the cake, cover it with a cake dome or foil and keep it at room temperature for up to 2 days.
Fridge: If the cake has cream cheese frosting, keep it in the fridge. Cover it with plastic wrap or use an airtight container. The cake keeps well for 3–4 days.
Freezer: Wrap the cake or slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours. Do not frost before freezing; freeze plain cake and add frosting after thawing.
Reheating: Warm a slice in the microwave for 10–15 seconds to soften the texture and bring out the aroma. Do not overheat or the crumb will become dry.

Keep cream cheese frosting chilled in warm weather to avoid slipping or spoilage.

tips to make Super Simple Carrot Cake

Use fresh carrots. Grate them just before mixing to keep them moist. Coarse grating gives good bite and texture.
Measure flour by spooning it into the cup or weigh it. Too much flour makes the cake dry.
Do not overmix. Stir until just combined after adding the wet ingredients, then fold in carrots and nuts gently.
Room temperature eggs combine more easily with oil and give a smooth batter.
Check your oven. Oven temperatures vary. Use the toothpick test to check doneness.
Use good brown sugar. Dark soft brown sugar gives flavor and moisture.
Use olive oil for moist crumb and gentle flavor. A neutral oil works if you want less olive taste.
Toast walnuts lightly in a dry pan for 2–3 minutes for a deeper nut taste. Cool before adding to batter.
Cool the cake before frosting. Warm cake will make the frosting run.
Save a few nice walnut halves for decorating the top. They add a good look and crunch.

These tips keep the bake simple and help you get a good result every time.

variation (if any)

This recipe is easy to change. Small swaps make a new cake with similar steps.

Spices: Add a half teaspoon of nutmeg or 1/4 teaspoon of ginger for more warmth. You can also add a pinch of salt to balance the sweetness.
Fruit: Add 50 g raisins or sultanas soaked in warm water for 10 minutes and drained. Fold them in with the carrots.
Coconut: Add 50 g desiccated coconut for texture and flavor.
Fruit oil: Use sunflower or vegetable oil instead of olive oil for a neutral taste.
Nuts: Use pecans instead of walnuts for different crunch.
Pineapple: Drain a small can of crushed pineapple and fold in for a moist, bright cake.
Vegan: Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Use a vegan cream cheese for frosting.
Gluten free: Use a 1:1 gluten-free self-raising blend. The texture will be slightly different but still tasty.

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FAQs

Q1: Can I make this cake without nuts?
A1: Yes. Remove the walnuts or replace them with seeds like pumpkin seeds. The cake will be nut-free and still moist.

Q2: Can I use grated apples instead of carrots?
A2: You can, but apples add more water. Reduce apple to 200 g and squeeze some juice out on a clean cloth if they seem very wet. The bake time may change.

Q3: How do I know when the cake is done?
A3: Insert a skewer or toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. If wet batter sticks, bake 5–10 more minutes and check again.

Q4: Can I bake this in a loaf tin or muffin trays?
A4: Yes. For a loaf tin, bake at the same temperature but check at 40–55 minutes. For muffins, bake for 18–22 minutes. Keep an eye on them as time varies by oven and tin size.

final notes

This Super Simple Carrot Cake is easy to make and works well for many people. The simple steps and plain tools keep the bake quick and reliable. If you want more carrot cake ideas and recipes to try after this one, you might like the detailed tips in the best carrot cake guide. Make the cake plain or add the easy cream cheese frosting. Either way, you get a warm, moist cake that many people enjoy.