Desserts
Carrot cake without frosting
Cinnamon carrot cake baked in a 20 cm round tin and served without frosting. Eight slices, weighed ingredients and cooling time included.
- Total time
- 105 min
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- Home cooking
Ingredients
Ingredients
Method
Prepare the tin and weigh
Preheat the conventional oven to 175 °C. Line the base and sides of a 20 cm round tin with baking parchment. Weigh all ingredients:120 g egg without shell and 250 g carrots after peeling. Do not oil the tin; it is already lined.
Mix the dry ingredients
Sift 200 g flour and 8 g baking powder together into a bowl. Add 3 g ground cinnamon and 1 g salt. Stir to distribute the raising agent, avoiding concentrated pockets and uneven rising. Set this dry mixture aside.
Whisk egg, sugar and oil
Whisk 120 g egg with 160 g sugar for 2 minutes until combined. Pour in 100 g canola oil in a thin stream while stirring. There is no need to whip the eggs or double their volume: aim for a uniform mixture without separated oil.
Grate the carrots
Finely grate 250 g peeled carrots and fold into the wet mixture with a spatula. Keep their natural moisture without squeezing. Coarse pieces take longer to soften and change the intended texture.
Fold in the flour
Add the dry mixture in two batches. Lift batter from the bottom with a spatula while turning the bowl, just until no pockets of flour remain. Do not beat for a long time after adding flour. The batter will be thick and moist, with visible carrots.
Fill the tin
Transfer all the batter to the lined tin and gently level the surface. Tap the tin lightly once on a cloth to remove large air pockets. Place immediately on the middle oven shelf; do not rest the batter before baking.
Bake and check the centre
Bake about 40 minutes at 175 °C. Check from minute 35: a skewer inserted into the centre should come out without liquid batter, though moist crumbs are fine. If batter remains, bake another 5 minutes and check again. Do not rely on exterior colour alone; include extra baking time.
Cool, unmould and serve
Leave in the tin for 15 minutes. Unmould onto a rack, remove parchment and wait another 30 minutes before cutting into eight slices. Serve without frosting, nuts or sides. The planned 105 minutes include 45 cooling; add any extra baking or cooling needed.
The step photos are illustrative.
Notes
Nutrition facts
One of 8 equal servings
- Protein
- 4.8 g
- Carbohydrates
- 42.7 g
- Fat
- 14.3 g
- Saturated fat
- 1.4 g
- Fiber
- 1.8 g
- Sugars
- 21.6 g
- Sodium
- 171 mg
Estimate, not a laboratory analysis or kitchen test. Brands, leftovers and cooked yield can vary. The full formula is divided into eight equal slices. Frosting, nuts and sides are not included.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Cinnamon carrot cake baked in a 20 cm round tin and served without frosting. Eight slices, weighed ingredients and cooling time included.
Frequently asked questions
Does it have cream cheese frosting?
No. Adding frosting changes ingredients, time and nutrition.
Can I use a smaller tin?
The batter will be deeper and need different timing. The reference is 20 cm; always check the centre.
Why are the carrots not squeezed?
The formula includes their natural moisture. Squeezing changes the liquid-to-flour balance.
