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easy simple and basic carrot cake recipe that requires no eggs and no butter

If you're looking for a delicious carrot cake recipe, this easy to make carrot cake is just what you need. It's perfect for anyone, especially if you're looking for a quick cake recipe that doesn't use eggs. This simple carrot cake recipe delivers all the classic tastes you crave, moist, sweet, and perfectly spiced; without any complicated steps.

basic Carrot cake recipe layers cooling on a rack

Understanding the Ingredients:

All-Purpose Flour: You can use cake flour if you don’t have all-purpose flour. Cake flour has a lower protein content than all-purpose flour, which results in a finer, softer texture in baked goods.
Vegetable Oil: Keeps the cake moist. Canola oil or any other light vegetable oil works well here. For a richer flavor, you can use melted butter. Keep in mind that using butter instead of oil will change the texture of the cake a bit, although richer in flavour, the texture will be a bit more dense compared to oil.
Granulated Sugar and Brown Sugar: Using both granulated and brown sugar in your carrot cake makes it taste better and gives it a great texture. Brown sugar adds a rich, sweet flavor and makes the cake moist and soft. Granulated sugar keeps the cake light and fluffy. This mix not only makes your cake delicious but also gives it a nice golden color.
Buttermilk: Adds tenderness to the cake. If you don’t have buttermilk, no worries, you can make it at home using 2 simple ingredients and a few minutes, check out “How to Make Buttermilk from Regular Milk in Minutes”

Frequently Asked Questions:

Can I add extra toppings to this carrot cake? Yes, feel free to sprinkle the top with chopped nuts, seeds, or a drizzle of simple icing made from powdered sugar and milk for added texture and flavor. I kept this cake super simple, made 2 layers and added my cream cheese frosting recipe in between. You can definitely decorated this cake!
Can this recipe be used to make cupcakes? Absolutely! Just adjust the baking time to about 15-20 minutes for cupcakes, or until a toothpick inserted in the center comes out clean.
Is there a gluten-free option for this cake? Yes, you can replace the all-purpose flour with a gluten-free flour blend. Look for one that's meant for baking and includes xanthan gum to help with the texture.
How should I store the carrot cake, especially if it's frosted with cream cheese? To keep your carrot cake fresh, especially if it's filled or frosted with cream cheese frosting, you'll need to store it in the refrigerator. When refrigerated, a carrot cake with cream cheese frosting will stay fresh for about 3 to 5 days.
What if I keep the cake plain? For a plain carrot cake without any frosting, you can store it at room temperature for up to a week as long as it's kept in a cool, dry place. Be sure to wrap it tightly in plastic wrap or keep it in an airtight container to maintain its moisture and freshness. If you prefer, you can also refrigerate it, which might extend its freshness a bit longer, up to two weeks.
Can I double this recipe? Yes.