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Made with freshly grated carrots and decorated with pecan. It is sweet and moist and rich and delicious. A must-try. Do you want to learn how you can make the best carrot cake ever? Let’s get started!
Carrot Cake Ingredients
If you want to make this cake recipe you need to put the following ingredients on your grocery list:
- Carrots
- Apples
- Rice flour (white rice flour NOT glutinous rice flour)
- Apple sauce
- Coconut oil
- Brown sugar
- Baking powder
- Eggs
- Cinnamon
- Nutmeg
- Pecan
- Powdered sugar for decoration
You can find all the ingredient amounts and instructions in the recipe card at the bottom of this post.
How To Make Carrot Cake
It contains not only grated carrots but also grated apples, rice flour, eggs, brown sugar, coconut oil, baking powder, and pecans.
To make this recipe add the wet ingredients to the dry ingredients in a bowl. Combine and stir and mix into a thick batter.
Preheat the oven to 370℉/180℃. Put the mixture in a springform and decorate with chopped pecans.
Let the cake bake in the oven for about 45-50 minutes. Start to check around the 35-minute mark to see if the cake is done yet.
A bamboo skewer needs to come out clean. Then take it out of the oven as you do not want a dry cake. Sprinkle some powdered sugar on the cake.
Then take a bite of one of the most delicious cakes you have ever tried. Seriously follow this recipe and you will taste the best carrot cake in your life.
See How To Make A Carrot Cake
Want to see how easy it is to make a moist carrot cake in not time? Then watch the instructional video in the recipe card below.
The Best Carrot Cake
The best carrot cake I ever tasted was in Spain. In a bakery called Panaderia Pasteleria Y Cafeteria La Tahona in Alhaurin el Grande.
A lovely town in the South of Spain. We have visited this town many times when we go on vacation.
We would go to the Panaderia regularly for some coffee and tea and a bocadillo.
About a year ago a lovely lady Dinorah took over this bakery and she is one of the kindest people I ever met.
A couple of weeks ago we went to visit and got treated to the best carrot cake ever. We had it twice that week it was that good.
I asked for her recipe and she was kind enough to share it with me. I made a few small adjustments but it tastes so good that I am in love with this cake.
How To Store Carrot Cake
If you made this carrot cake and you have some leftover cake you have several ways to store it:
- Room temperature – if you plan on serving this cake within a day or 2 you can store it at room temperature. Put the cake in an airtight food container, wrap it in foil or cut it into wedges and store them in resealable bags
- Refrigerator – you can store the cake in the fridge but it is not recommended as the fridge has the tendency to dry out cakes. If you store cake in the fridge, make certain you wrap it with plastic wrap or store it in a food container for up to 3 days
- Freezer – want to store it longer you can store the carrot cake in the freezer. Cut it into slices so you can take out what you need. Store in an airtight food container or wrap individually. You can store the cake for at least 3 months
More Great Baking Recipes
If you like to bake then check out some of my other favorite baking recipes as well:
Have fun with the best carrot cake recipe ever!
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The best carrot cake ever
Want to learn how you can make the best carrot cake ever? This recipe has it all. It is sweet, moist, rich and so delicious. Lets get started!
Ingredients
- 140 gram of grated carrots
- 140 gram of grated apple
- 140 gram of rice flour
- 100 ml of apple sauce
- 120 ml of coconut oil
- 115 gram of brown sugar
- 1 tsp of baking powder
- 2 large eggs
- ½ tsp of cinnamon
- 1/8 tsp of nutmeg
- ¼ cup of pecan nuts
- icing sugar for decoration
Instructions
- Grate the carrots and apple
- Whisk eggs, coconut oil. Add the carrot, apples and apple sauce
- Combine rice flour, brown sugar, baking powder, cinnamon, and nutmeg. Whisk.
- Add the wet ingredients to the dry and stir until all the ingredients are mixed properly
- Preheat the oven on 370℉/180℃
- Put the mixture in a springform and decorate with finely chopped pecan nuts. Bake the cake for 45-50 minutes. Check at 35 minutes if the cake is dry in the middle with a skewer or large bamboo skewer
- Cool and sprinkle some icing sugar on the cake
Click To Play Recipe Video
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Nutrition facts
Calories: 313; Fat: 17.4g; Carbs: 38.3g; Protein: 3.5g;
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8 Comments
La Comida Deliciosa
12/06/2017 at 1:30 pmDelicious especially with all these ingredients.
Mireille
12/06/2017 at 6:51 pmAbsolutely this recipe is so nice with all these ingredients ??
All That I'm Eating
12/07/2017 at 2:26 pmYum! I really like the idea of using grated carrot and apple, I bet it gives a lovely sweetness.
Mireille
12/07/2017 at 5:13 pmIndeed the grated apple and apple sauce makes the carrot cake really moist and sweet. It is like the secret ingredient in this cake ?.
Ellie
03/12/2018 at 1:35 amLooks amazing! I love everything about this recipe, apples and carrots are one of my favourite combinations!
Mireille
03/12/2018 at 6:35 amThank you Ellie so glad you like this recipe as well. I’m so glad I received it as this combination is delicious!!!
Maria Caires
01/19/2022 at 7:13 amHi I have a few questions do you peel the carrotscand apple before grating? What kind of apple, cooing apple, green apple, red apple? Brown or white rice flour? And last od all can the cocunut oil be substuted with any other oil? Thank you
Mireille
01/19/2022 at 8:04 amMaria,
I always peel the carrots and apples before I grate them. I use gold rennet apples, this is a yellow/red plump apple. The rice flour I use is white rice flour. I always use coconut oil but I am sure you can substitute it for another vegetable like olive oil or grapeseed oil. Hope this helps.