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cut carrot cake loaf on a platter

Carrot Cake

Moist yummy carrot cake with quick frosting. Non-dairy recipe, quick and easy.
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 1 loaf cake


  • 3 medium carrots peeled and grated
  • 2 eggs
  • cup (70 grams) demerara sugar
  • ¼ cup (50 grams) pecan nuts optional
  • ½ cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 cup flour
  • 1 tablespoon baking powder

For the frosting:

  • 1 cup powdered sugar
  • 2-3 tablespoon boiling water (depends on the thickness you want for the glaze)


  • Heat the oven to 180°C / 350°F degrees with the fan.
  • In a bowl, mix sugar, carrots, and eggs.
  • Add cinnamon and oil - mix well.
  • In a small bowl, mix the flour with baking powder and pecans.
  • Add the flour mix to the carrot mix.
  • Pour the batter into a greased loaf pan
  • Bake for 40 minutes.
  • In a small bowl, put the powdered sugar and add 1 tablespoon of boiling water.
  • Whisk well and add another tablespoon of boiling water.
  • Only if it's not turning into a shiny glaze should you add another tablespoon of boiling water and continue to whisk until the batter is smooth and has no lumps.
  • Cool the cake at room temperature.
  • Pour the glaze on the cake.
  • Cut yourself a piece and enjoy!



* You can use regular sugar instead of demerara sugar.
*For a vegan cake use ½ cup applesauce instead of the eggs.
*The amount of the grated carrots should equal 1 cup.