Easy One-Bowl Carrot Cake (Fluffy and Perfectly Spiced)

Easy One-Bowl Carrot Cake (Fluffy and Perfectly Spiced)

Easy one-bowl carrot cake that’s moist, fluffy, and perfectly spiced. Baked in a Bundt pan and topped with a simple orange glaze.

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Prep Time:20

Cook Time:50

Cooling time:1

Total Time:2 10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Brazilian

Keyword: Brazilian, cake, carrot, glaze, one bowl, orange, walnuts

Servings: servings

Calories: 433kcal

Author: Claudia Genschow

Video

Equipment

Bundt pan (9½-inch / 24 cm)
large mixing bowl
Box grater or food processor (for grating carrots)
Fine mesh strainer (for straining orange juice)
Kitchen scale (recommended for accuracy)
Edible markers optional

Ingredients

Carrot Cake

240 g 8.5 oz all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
300 g 10.5 oz freshly grated carrots
210 g 7.4 oz granulated sugar
75 g 2.6 oz brown sugar
Zest of an orange
3 large eggs
150 ml 5 fl oz oil vegetable, sunflower, or canola
60 g 2 oz cup plain yogurt
1½ teaspoons vanilla extract
75 g 2.6 oz / about ½ cup walnuts or pecans chopped
butter and flour to grease and dust the cake pan

Orange Milk Glaze

200 g 7 oz powdered sugar
60 g 2 oz whole milk powder
45 g 1.6 oz freshly squeezed orange juice, strained

Instructions

Make the Carrot Cake

Preheat the oven to 350°F (180°C). Generously grease and flour a 9½-inch (24 cm) Bundt pan, making sure to coat all the crevices well.
butter and flour
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes pale and frothy.
210 g 7.4 oz granulated sugar, 75 g 2.6 oz brown sugar, 3 large eggs
Add the oil, yogurt, orange zest, and vanilla, and whisk until smooth and well combined.
150 ml 5 fl oz oil, 60 g 2 oz cup plain yogurt, 1½ teaspoons vanilla extract, Zest of an orange
Add the spices
1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice
Sift in the flour, salt, baking powder, and baking soda. Using a whisk or spatula, gently mix until a smooth batter forms. Avoid overmixing.
240 g 8.5 oz all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, ¾ teaspoon baking soda
Add the carrots and nuts. Fold them until evenly distributed.
300 g 10.5 oz freshly grated carrots, 75 g 2.6 oz / about ½ cup walnuts or pecans
Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 15–20 minutes, then carefully turn it out onto a wire rack to cool completely.

Make the Orange Milk Glaze

In a small bowl, add the icing sugar, powdered milk, and orange juice. Mix until combined.
Microwave the glaze for 20 seconds, then remove it and stir well. Continue microwaving in 20-second intervals, stirring each time, until the glaze becomes smooth and fluid enough to pour.
This glaze sets very quickly, so once it reaches a pourable consistency, immediately pour it over the cooled cake.
Allow the glaze to dry for at least 30 minutes. It will form a thin surface that is dry and firm but still soft enough to slice.
Once the glaze has set, decorate the cake with edible food markers, if desired.
Slice and serve. Store leftovers covered at room temperature for up to 3 days.

Notes

Carrots: For the best texture, use freshly grated carrots. Pre-shredded carrots from the store tend to be thicker and drier and may not blend as smoothly into the batter.

Yogurt: Plain yogurt works best and helps create a soft, fluffy texture. Greek yogurt can also be used, though the cake may be slightly denser. Oil: Use a neutral oil such as vegetable, sunflower, or canola oil.

Nuts (optional): You can add ¾ cup (75 g) chopped walnuts, pecans, or pistachios for extra texture. The cake is equally delicious without them. Pan preparation: If using a Bundt pan, grease it very well, making sure to coat all crevices to prevent sticking.

Glaze consistency: The orange milk glaze should be smooth, fluid, and pourable before adding it to the cake. If it seems too thick, microwave in 20-second intervals, stirring well between each interval until it reaches a pourable consistency. The glaze sets quickly, so pour it over the cake promptly once it is ready.

Decorating: Allow the glaze to set for at least 20 minutes before decorating. Edible markers or gel food coloring applied with a small brush work well for decorating the smooth glaze surface.

Serving options: This cake is delicious plain, dusted with powdered sugar, topped with the orange milk glaze, or finished with cream cheese frosting.

Storage: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Nutrition: Nutrition information is an estimate only and will vary depending on ingredients used and serving size.

Nutrition