05/02/2026
Carrot cake ingredients :
Flour: all-purpose flour, but this recipe works with spelt flour or your favorite gluten-free flour blend for a gluten-free carrot cake.
Baking soda: This helps our cake rise. We don’t add baking powder (this cake recipe does not need it). Check that your baking soda has not been open for longer than 6 months (it loses its potency after that).
Sugar: This makes our cake moist and delicious. I love a combination of white and brown sugar. If you only want to use one, choose brown sugar since it has the necessary acid to react with the baking soda.
Oil: The secret to keeping our cake so deliciously moist. I’ve used avocado oil, safflower oil, and vegetable oil with great results. Melted coconut oil works, too, but the baked cake will have a light coconut flavor and may be slightly more oily once baked.
Salt, Cinnamon, and Vanilla: These make our cake taste amazing, resulting in a lightly spiced cake.
Eggs:
This cake calls for 4 eggs, which add flavor, moisture, and give the cake structure. I do not recommend using an egg replacer for this recipe.
Carrots: Three cups of freshly grated carrots make this the best carrot cake! If you’re making the recipe and start to second-guess the number of carrots, don’t. You need all three cups. It is a carrot cake, after all.
Pecans and Raisins: These add texture, but they are optional. Reading through the comment section, it is clear that some people love the nuts and raisins, while others cannot stand them. I love them, but add what you love!
