Looking for a good carrot cake recipe can be difficult if you don’t already have a favorite. This one said to be moist and only use 5 ingredients so the simplicity appealed to me. I may try one of the carrot cakes that require crushed pineapple and all the spices at some point but for now, this one hits the spot. It can also be made to be gluten-free with almond meal in the place of flour.
Five Ingredient Carrot Cake
Makes one 23cm/9inch cake
- 250g brown sugar*
- 1/2 cup vegetable oil
- 3 eggs
- 250g flour/self-rising flour/almond meal
- 250g grated carrots (about 2.5 large)
Heat oven to 180c/350f degrees.
Grease and flour your spring-form pan. Ours is 23cm/9inches but you can use a 20cm/8inch one as well.
In a large bowl, mix together the brown sugar and the oil. Add the eggs, one at a time.
Mix in the carrots and once incorporated, mix in the flour or almond meal.
Pour the mixture into the greased pan, leveling it off if necessary. Bake for about an hour until the cake is golden and firm to the touch.
Allow to cool in the pan until ready to serve. Top with cream cheese icing or enjoy plain.
*We used dark brown sugar and it gave the cake a lot of flavor.
Recipe was found here.