Ingrédients pour One Bowl Carrot Cake
- Brown Sugar
- 2 large eggs
- Butter
- ½ cup orange juice
- 1 tablespoon orange zest
- Vanilla Extract
- Cinnamon
- Allspice
- Nutmeg
- ¼ teaspoon salt
- All Purpose Flour
- 1 teaspoon baking soda
- Carrots
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Comment préparer One Bowl Carrot Cake
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan.
- In a large bowl, cream together 1 ½ cups granulated sugar and 2 large eggs until light and fluffy.
- Beat in ½ cup (1 stick) melted unsalted butter, ½ cup orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ¼ teaspoon salt until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups shredded carrots. Pour batter into the prepared pan and spread evenly.
- Bake for 36-42 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 36 minutes.
- Let the cake cool completely in the pan before frosting. (A wire rack is helpful for faster cooling).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
83g
Fat
10g
Carbs
10g