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Simple carrot cake

carrot cake

A simple carrot cake that will conquer you immediately. Because it is very simple to prepare. Because it is healthy. Because it is so fluffy.

This is one of those recipes I read and immediately go to the kitchen to prepare it. I had all ingredients at home and we ate it right after dinner.

I saw this simple carrot cake recipe on the great Giulia Scarpaleggia’s blog (Juls Kitchen).

It is different from the strong yellow Brazilian carrot cakes with dark chocolate topping, and from the darker American ones, with butter or cream cheese frosting, both very rich. This one is a simple, homemade cake you can eat anytime during the day.

Try it! You will love it, I am sure.


  • 0.22 lbs cane sugar
  • 4 eggs
  • 0.55 lbs finely grated carrots
  • 3.38 oz oil
  • 0.22 lbs flour
  • 0.11 lbs almond flour
  • 0.03 lbs baking powder (about 2 tsp)
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • Icing sugar (optional)



  1. Turn on the oven 356°F/ 180°C..
  2. Beat eggs and sugar until they get fluffy and double in volume.
  3. Add grated carrots and oil.
  4. Add flour, almond flour, baking powder, salt, and nutmeg.
  5. Pour the mixture into an 11 in a pan covered with parchment paper (or greased) and bake it for about 35 minutes or until inserting a toothpick, it comes out clean.
  6. Take the cake out of the oven and let it cool before adding some icing sugar on top (optional).
  7. Buon appetito!


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