Go Back
Print Recipe

Italian Carrot Cake

This Italian Carrot Cake is a cozy, no-frills dessert that lets simple ingredients shine. Grated carrots add natural sweetness and moisture, while the light, tender crumb keeps every slice soft and satisfying. No frosting required, just a snowy dusting of confectioners sugar to finish it off.
It is the kind of cake you bake when you want something comforting but not heavy, impressive but easy. Perfect for sharing with coffee, bringing to a gathering, or using up extra carrots in the most delicious way.

Ingredients

  • 3 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable or Canola Oil
  • 1/2 cup Milk
  • 1 Tbsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Kosher Salt
  • 1 1/2 cups All Purpose Flour
  • 3 Large Carrots, finely grated
  • Confectioners Sugar, for dusting

Instructions

  • Preheat oven to 350 degrees F with baking rack in center of oven.
  • Grease a 9-inch springform pan with nonstick cooking spray.
  • In a large bowl, beat together eggs and sugar until frothy. Add in oil, milk, baking powder, vanilla, and salt until combined well.
  • Add in flour and mix just until the batter is combined. Fold in grated carrots.
  • Pour cake batter in prepared springform pan. Bake for 50-60 minutes or until inserted toothpick comes out clean. Allow to cool 15 minutes before loosing and removing collar.
  • Once cake is completely cooled, dust with confectioners sugar before slicing and serving.