Super Moist Carrot Cake
From Stonesoup
serves 6 – 8
Almond meal can be expensive, though so if you’d prefer to keep costs down substitute the almond meal with some self raising flour or all flour. The texture will be lighter and more traditionally cakey, but it will still be lovely. You probably won’t need to bake it as long either.
This is like one of those wonderfully squidgy brownie recipes where it’s not meant to be cooked all the way through. If you’re a little nervous about eggs not being 100% cooked, by all means do so, but the texture will loose some of it’s pudding-like moistness.
I’ve also made these as 2 individual serves, recipe below
250g (8 1/2 oz) brown sugar
1/2 cup vegetable or peanut oil
3 eggs
250g (8 1/2 oz) almond meal
250g (8 1/2 oz) carrots, coarsely grated
1. Preheat your oven with a baking sheet on the middle shelf to 180C (350F).
2. Line a 20cm (8in) spring form cake tin with baking paper. Grease the base and side with a little oil.
3. In a large bowl, mix together the sugar and oil.
4. Add eggs, one at a time mixing to combine. Stir in almond meal and carrots.
5. Pour cake mixture into the prepared tin and level off with a spoon.
6. Bake for 1 hour, or until the top is golden and feels firm to the touch. Cool in the tin.
[5 ingredients | simple baking]
super moist carrot cake – 2 servings
For times when you want something sweet but the idea of a whole cake lying around the house isn’t appealing.
If you don’t want the cake to stick, it’s critical that you follow step2.
If you were cooking for a dinner party you could easily mix up the cakes ahead and then pop them in the oven to cook while you eat your main course. You could bake the recipe above in 6 ramekins and use the baking time below.
85g (3oz) brown sugar
3 tablespoons vegetable or peanut oil
1 egg
85g (3oz) almond meal
85g (3oz) carrots, coarsely grated
1. Preheat your oven with a baking sheet on the middle shelf to 180C (350F).
2. Line 2 x 1cup ramekins with baking paper. Grease the base and side with a little oil.
3. In a large bowl, mix together the sugar and oil.
4. Add eggs, one at a time mixing to combine. Stir in almond meal and carrots.
5. Pour cake mixture into the prepared ramekins and level off with a spoon.
6. Bake for 30 – 35 minutes, or until the top is golden and feels firm to the touch. Cool in the ramekins or serve warm with icecream.
Add to my Old Favourite Recipes
My family loves this carrot cake it’s become our go-to recipe every Easter. I just saw your email about turning it into ice cream. That sounds delicious!
It was really good Heidi! I even made cream cheese frosting to have with it. Yum
I love your idea of having carrot cake at Easter – that’s so fun.
Hi! Tried it yesterday and worked out fine. I will try to leave less time in the oven to promote the moisture.
I was wondering if there is any way the cut on the sugar, in order to minimize impact on the waistline? 🙂 Thanks for all the wonderful ideas!
Great Vera!
I’ve been experimenting with reducing sugar in baking but have yet to try this recipe… I’d be happy to halve the sugar and see how that works…. or at least reduce it by 1/3
Let me know if you do try it
Jx