Easy Carrot Cake

Easy recipe for super moist and crumbly carrot cake. I made this cake using sour cream as it gives extra moister and makes the cake melt in your mouth.

This recipe contains eggs and dairy.


Prep Time: 20 mins
Cook Time: 35 mins
Yields: 8


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 cup olive oil
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 carrots, grated
  • 1 cup grated walnuts


  1. Preheat oven to 180°C and grease a baking tin.
  2. In a bowl sift flour, baking powder, baking soda and salt together. Set aside.
  3. In a separate bowl using hand electric mixer beat oil and sugar together. Beat in eggs and sour cream. Beat in vanilla, cinnamon, nutmeg and dry ingredients. Add in carrots and walnuts, stir until combined.
  4. Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for 10 minutes in the baking tin, before removing. Transfer to a wire rack to cool completely.
  5. You can also add frosting to the cake, if desired. Here is my favourite healthy frosting recipe.

Nutrition Facts

Per serving: 361 KCALS | 26.7G FAT | 4.8G SAT FAT | 25.8G CARBS | 10.2G SUGAR | 2G FIBRE | 8.1G PROTEIN

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