One-Bowl Carrot Cake (No Mixer Needed)
This carrot cake stays tender without being heavy. Oil keeps it moist for days. Brown sugar adds depth. A light hand with spices lets the carrots shine. And yes, it all comes together in one bowl. Fewer dishes.
Servings: 10 slices
Equipment
- large bowl
Ingredients
- 1½ cups finely grated carrots about 3 medium
- ¾ cup neutral oil vegetable or avocado
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Optional add-ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins or crushed pineapple well drained
Instructions
Preheat and Prep
- Heat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment.
Mix Wet Ingredients
- In a large bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and glossy.
Add the Carrots
- Stir in the grated carrots. The batter will thicken slightly and look rustic. That’s exactly right.
Add Dry Ingredients Directly to the Bowl
- Sprinkle in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.Gently fold until just combined. Stop as soon as no dry streaks remain.
Fold in Extras (if using)
- Add nuts or fruit with a light hand. Overmixing is the enemy of tender cake.
Bake
- Pour batter into the prepared pan. Smooth the top. Bake 38–42 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool
- Let the cake cool in the pan for 10 minutes. Turn out onto a rack and cool completely before frosting or serving.
Notes
Storage Tips
Keeps 3 days at room temperature, covered
5–6 days refrigerated
Freezes beautifully unfrosted for up to 2 months