All Year · July 4, 2026

Moist Carrot Cake (Havuçlu Kek).

Name: Moist Carrot Cake (Havuçlu Kek)
Yield: 8–10 slices
Ingredients: 3 eggs; 200 g caster sugar; 180 ml vegetable oil; 250 g carrots, grated; 250 g plain flour; 1 sachet baking powder; 1 teaspoon ground cinnamon; Half a teaspoon salt; 100 g walnuts, roughly chopped (optional); To serve: icing sugar or cream cheese frosting

A perfectly moist carrot cake with cinnamon and walnuts — simple to make and even better the next day.

Time: 15 min prep + 45 min baking
Serves: 8–10 slices
Season: All Year
Difficulty: Easy

The Story

Carrot cake is the kind of offering that makes every face light up and prompts a quiet "could I have just a little more?" The meeting of cinnamon and walnut, the natural moisture from the carrot — this cake never dries out. In fact, it is reliably better the following day.

A good carrot cake is the one everyone asks a second slice of.

Instructions

6 Steps

Preheat oven to 175°C. Grease and flour a 23 cm cake tin.
Beat eggs and sugar until pale and fluffy. Gradually add the oil, continuing to beat.
Sift in the flour, baking powder, cinnamon and salt; fold gently into the egg mixture.
Fold in the grated carrot and walnuts with a spatula.
Pour into the prepared tin. Bake for 40–45 minutes until a skewer comes out clean.
Once completely cool, dust with icing sugar or top with cream cheese frosting.

Hazel's Note

Grate the carrots but don't squeeze them — their natural moisture is what keeps the cake beautifully tender. Leave the cake in the tin for 10 minutes before turning out. For the frosting: beat together 200 g cream cheese, 100 g icing sugar and 1 teaspoon vanilla.

Desserts · All Year · Easy · kek · havuç · tarçın · kolay

Moist Carrot Cake (Havuçlu Kek).

Instructions

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