A soft, lightly spiced carrot cake made in one bowl with simple ingredients. Moist, tender, and easy to prepare, this classic cake is perfect for everyday baking or a simple dessert.
Ingredients You’ll Need
Here’s what you’ll need to make this easy one-bowl carrot cake:
Eggs: Help bind the batter and give the cake structure.
Granulated Sugar: Sweetens the cake without making it too rich.
Neutral Oil: Keeps the cake moist and tender.
Plain Yogurt: Adds moisture and softness to the crumb.
Vanilla Extract : Enhances the warm flavours.
Grated Carrots: The heart of the cake, adds sweetness and moisture.
All-Purpose Flour: Forms the base of the batter.
Baking Powder: Helps the cake rise.
Baking Soda: Adds extra lift and tenderness.
Cinnamon: Provides warm, classic spice.
Nutmeg: Adds depth and warmth.
Salt : Balances the sweetness.
Optional: Chopped walnuts (¼ cup) for added crunch.
How to Make One-Bowl Carrot Cake (Step by Step)
Step 1 – Preheat the oven:
Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or 8×8-inch square pan with parchment paper.
Step 2 – Mix wet ingredients:
In a large bowl, whisk together the eggs, sugar, oil, yogurt, and vanilla until smooth and slightly creamy.
Step 3 – Add carrots:
Stir in the finely grated carrots until evenly distributed.
Step 4 – Add dry ingredients:
Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly to the bowl.
Step 5 – Fold gently:
Gently fold everything together, just until combined. Stop mixing as soon as the dry flour disappears.
Step 6 – Bake:
Pour the batter into the prepared pan and smooth the top. Sprinkle walnuts on top if using.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Step 7 – Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Easy One-Bowl Carrot Cake
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup neutral oil
- ½ cup plain yogurt
- 1 tsp vanilla extract
- 1½ cups finely grated carrots about 2 medium carrots
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Optional: ¼ cup chopped walnuts on top
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square 8 x 8 inch pan with parchment.
- In a large bowl, whisk together eggs, sugar, oil, yogurt, and vanilla until smooth and slightly creamy.
- Stir in the grated carrots.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly on top.
- Gently fold everything together just until combined (stop as soon as you don’t see dry flour).
- Pour batter into the pan and smooth the top. Optionally, add chopped walnuts on top.
- Bake 30–35 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the pan 10 minutes, then transfer to a rack to cool completely.
Notes
- Carrots: Finely grate the carrots for the best texture and even moisture.
- Mixing: Avoid overmixing to keep the cake tender.
- Yogurt: Plain yogurt works best; Greek yogurt can be used, but may give a slightly denser crumb.
- Pan choice: An 8×8-inch pan makes thicker slices; a 9-inch round bakes a bit thinner.
- Storage: Store covered at room temperature for 2 days, or refrigerate up to 5 days.