No Fuss Carrot Cake
A moist and flavorful carrot cake with warm cinnamon and crunchy walnuts, perfect for casual gatherings or a delightful dessert option for any occasion.
Ingredients
Instructions
- Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Add sugar and oil to the dry ingredients and mix until well combined.
- Stir in the canned carrots until evenly distributed.
- In a separate bowl, beat the eggs one at a time into the mixture.
- Fold in the walnuts or pecans.
- Pour the batter into two greased 9-inch round pans or one 9x13-inch pan.
- Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, approximately 25 to 35 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour and other dry ingredients together. If you don’t have canned carrots, you can use freshly grated carrots instead. For added flavor, you might include a teaspoon of vanilla extract or a pinch of nutmeg. If you prefer a healthier option, substitute half of the oil with unsweetened applesauce, similar to what's used in Applesauce Cake Plus.
Serving Suggestions
This no fuss carrot cake is delicious on its own but can be enhanced with a cream cheese frosting or a light dusting of powdered sugar. Serve it with a side of vanilla ice cream for a delightful dessert experience. It also pairs beautifully with a cup of tea or coffee, making it a great option for afternoon gatherings.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. To maintain moisture, consider wrapping individual slices in plastic wrap. If you want to freeze the cake, wrap it tightly in foil or freezer-safe wrap; it can last for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Fuss Carrot Cake contains roughly 944 calories, with 13g protein, 107g carbohydrates, and 55g fat. It is an excellent source of vitamin A (231% of the Daily Value), dietary fiber (58% of the Daily Value), and potassium (39% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1177mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh carrots instead of canned?
Yes, you can definitely use fresh grated carrots instead of canned. Make sure to measure 3 cups of grated carrots and adjust baking time if necessary. Fresh carrots will add a slightly different flavor and texture, making the cake even more vibrant.
How can I make this cake more moist?
To enhance the moisture of your carrot cake, consider adding a small cup of crushed pineapple, drained well, or substituting half of the oil with unsweetened applesauce. This will give your cake a tender crumb without compromising flavor.
What can I do if I don't have walnuts?
If you don't have walnuts on hand, feel free to substitute them with pecans or even sunflower seeds for a nut-free option. You could also omit the nuts entirely if desired, and the cake will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).