Super Easy Carrot Cake Recipe

I made this last year/new year. Should have posted but you know how I procrastinate *sigh*.

I promise you this recipe is super simple. I made some modifications to the original recipe which I have linked below.

I added nuts (cashew and almonds), substituted applesauce for unsweetened yoghurt and reduce the amount of sugar.

I hope you give it a try! Oya!

Super Easy Carrot Cake Recipe

Easy carrot cake recipe you'll love
Prep Time 1 hr 30 mins
Cook Time 35 mins
Course Dessert
Cuisine American


  • Hand Whisk
  • Measuring cups and spoons
  • Oven


  • 2 cups Wheat flour (or all purpose) Spoon and leveled
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 3/4 cup Vegetable Oil
  • 4 large Eggs Room temperature
  • 2/3 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/2 cup Natural Unsweetened yoghurt
  • 1 teaspoon Vanilla Extract
  • 3 cups Grated Carrots Lightly packed, approx. 2 or 3 large carrots
  • 1/4 cups Chopped Almonds optional
  • 1/4 cups Chopped Cashew Nuts optional


  • Preheat Oven 350F. Grease baking pan with butter and dust with flour. Pan size: two small pans or 1 large springform pan
  • In a large bowl, whisk together the: flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well combined. Set aside
  • In another bowl, whisk together: oil, eggs, brown sugar, granulated sugar, yoghurt and vanilla extract until fully combined.
  • Add grated carrots and nuts into wet ingredients and mix (do not over mix)
  • Pour wet ingredients into dry ingredients and mix with a whisk or spatula. Take care not to over mix
  • Pour batter into pan(s) and bake until the top of cake is set and a tooth pick inserted into the center comes out clean. This should take about 30 - 45mins
  • Remove and allow to cool. Cut into desired size and ENJOY!


Once I place the pans into the oven, I usually reduce the temperature (slightly). Just to avoid it from burning before it's cooked thoroughly. 
Original recipe had 1 and 1/2 cups of light brown sugar and 1/2 cups of granulated sugar.
I made some modifications to the sugar measurement as I'm not a fan of  'sweeet cakes'. 
Almonds and cashew nuts do not have to be finely chopped. I chopped one (almond/cashew nut) into two small pieces.
Find the original recipe here. Have fun!
Keyword Cake, Carrot, Desert

If you have any questions, do not hesitate to reach out.

*I need to take better pictures ;(*