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One-Bowl Moist Carrot Cake

One-Bowl Moist Carrot Cake

This One-Bowl Moist Carrot Cake celebrates simple, plant-based joy with a tender crumb and deep, spiced warmth. It's an eco-friendly recipe that's perfect for anyone looking to enjoy a delicious dessert using sustainable ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups of finely grated organic carrots
  • 2 cups of spelt flour or gluten-free all-purpose blend
  • 1 cup of coconut sugar or maple syrup
  • 3/4 cup of melted coconut oil or extra virgin olive oil
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 teaspoons of ground cinnamo
  • 1 teaspoon of ground ginger
  • pinch of nutmeg
  • 3 tablespoons of ground flaxseeds mixed with 9 tablespoons of water
  • 1 teaspoon of pure vanilla extract
  • zest of one organic orange
  • 1/2 cup of chopped walnuts or pumpkin seeds (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and line your cake pan with compostable parchment paper or grease it lightly with coconut oil.
  2. Make the flax eggs by whisking together the ground flaxseeds and water in your large mixing bowl, letting it sit until gel-like.
  3. Add the coconut sugar, oil, vanilla extract, and orange zest to the bowl. Whisk until smooth and emulsified.
  4. Fold in the grated carrots until well-coated with the wet base.
  5. Sift the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg over the wet mixture and fold gently until no streaks of flour remain.
  6. If using, fold in the walnuts or pumpkin seeds.
  7. Pour the batter into your prepared pan, smooth the top, and bake for 40 to 45 minutes or until a toothpick comes out clean.
  8. Let the cake rest for ten minutes in the pan before transferring it to a wire rack to cool.

Notes

Store in an airtight container; it stays fresh for up to two days at room temperature. Refrigerate for longer freshness. Older spices lose potency—ensure they're fresh for the best flavor.