Quick Carrot Cake. Make it in the time it takes your oven to preheat! A quick, easy basic version of the classic dessert everyone loves, baked as a 9 x 13 slab cake to serve quickly and easily.
Quick Carrot Cake
I think Spouse and I could set the record f0r how quickly we can get this cake into the oven. Working together, it would easily take us under ten minutes, maybe five!
That’s barely enough time to preheat the oven!
Quick Carrot Cake photo of cake just out of the oven,
Last minute desserts are kind of a specialty in this house. We have done countless numbers of them in our 30+ years together.
Most recently, I wanted to feature a different frosting for carrot cake. It was a sort of no-bake cheesecake whipped frosting that I once had in a restaurant.
Whipped Cheesecake Frosting.
I liked it much better than the cloyingly sweet versions of cream cheese frostings I’ve had in the past.
Get the recipe for the Whipped Cheesecake Frosting HERE.
I thought I’d feature it in a separate recipe post. For that, however, I’d need something to frost.
Quick Carrot Cake
Our previous carrot cake recipes.
Most of our carrot cakes previously posted were variations on my basic recipe. They have included Pineapple, Mango, and Maple versions!
It occurred to me that I had never just posted our basic recipe. Why not kill two bird with one stone!
Quick Carrot Cake
We threw the cake together in a matter of minutes., keeping it very basic. We added no raisins or nuts either, although you can easily add them if you like. (see Notes below)
I love the fact that you can make it quickly as a slab cake. We just used baking spray to grease the pan, making it even quicker.
Especially if you have a 9×13 pan that comes with a plastic lid, this makes the perfect take along dessert for any occasion too. It makes for a fuss free way to serve it easily.
Quick Carrot Cake
Ingredients for Quick Carrot Cake.
Whisk the sugar, eggs, oil and vanilla.
Add the carrots to the oil & eggs.
Gently fold in the dry ingredients.
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Quick Carrot Cake
Ingredients
- 3 cups flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 tsp allspice (optional, see note below)
- 1/2 tsp cloves (optional, see note below)
- 3/4 teaspoon salt
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs lightly beaten
- 1 tablespoon vanilla extract
- 2 cups grated carrots (coarsely grated)
Instructions
- Grease a 9x13 baking pan or coat it with baking spray. (or two 9 inch round cake pans)
- Sift together flour, baking powder, baking soda, cinnamon, salt, and other spices.
- In a large mixing bowl, whisk the sugar, eggs and vanilla and oil until light and fluffy.
- Stir in the grated carrots.
- Fold in the dry ingredients by hand.
- Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
- Pour into prepared pans and bake for 40-45 minutes at 325 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean.
Notes
- The spices in this recipe are on the bolder side, as I wanted a well spiced cake. Any of these can be omitted or reduced to suit your own taste.
- Use the large side of the grater, and only lightly pack the grated carrot to fill 2 cups. Finely grated carrot can introduce too much moisture into the cake.
- Raisins/ and or nuts can be added to this recipe. About 3/4 cup of ether should suffice. I do toast and roughly chop all nuts with a chef knife before adding them. It really does improve their flavour.
- Get the recipe for theWhipped Cheesecake Frosting HERE.
- The cake can also be baked in two 9 inch round cake pans. Let the toothpick test be your guide to when it's fully baked, usually 30-35 minutes
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 535Total Fat 25gSaturated Fat 2gUnsaturated Fat 23gCholesterol 47mgSodium 274mgCarbohydrates 72gFiber 3gSugar 33gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.