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This moist, delicious, super easy carrot cake is made in the food processor. The best part? It takes 5 minutes, from start to the oven!
This moist, delicious, easy carrot cake wasn't exactly what I'd planned for today, but sometimes you just have to go with the flow.
There are times when the best-laid plans go to the dogs. I've been working on a delicious one-bowl, super easy cake that everyone's gone crazy over. After tweaking and testing 5 times, it was perfect. All I needed was pictures, so I got up early this morning to make the wonderful cake for a photo shoot. I could hardly wait to share it with you today. Despite being 24˚F here in the North Carolina mountains, I jumped out of bed, put the easy cake together and popped it in the oven. Halfway into the baking time, the lights went out. No power. No oven. No cake.
But as I sat shivering in the cold house (24˚F outside) and my cake sat half baked in the oven, I was reminded of another amazingly easy cake that's gotten buried in the Café archives. I decided to pull it out and make it myself (as soon as we have power again!). It's one of our favorite cakes ever and is so darn easy that it's almost ridiculous. I thought you might enjoy this Easy Carrot Cake as much as we do.
Cake in a food processor?
Yes! You might find it hard to believe but this easy carrot cake is made in the food processor. If you're like me, you'll be shocked at how quickly you can throw a cake together with this little kitchen workhorse and how delicious this recipe will turn out. The cake has a sweet, crisp crust and tender, moist crumb.
Although I've used my food processor for all kinds of kitchen tasks, I thought it would be fun to explore some new ways of putting it to work, so I started doing a little online research. I was quite intrigued with some of the recipes I found for making cakes in a food processor. Cake, really? I had a hard time believing a cake whirled up in just a few minutes would be as good as a traditional cake made with a stand mixer.
As I did a bit of research on food processor cakes, I came upon a somewhat strange recipe, simply called Consumer Reports Carrot Cake. The article explained that, quite a while back when Consumer Reports did a review on food processors, they included this cake recipe in the article. I probably would have passed right by it, except for a comment written by a reader: "'This is always the cake my six grandsons request for their birthdays".
Anytime I hear a proclamation like that, my curiosity is quite peaked, as I'm pretty certain it's going to be a great recipe! So I made it. And then made it again, and again, and again. And at least two more times. I made bundt cakes, layer cakes, cupcakes and loaf cakes, all with this same recipe.
It's so easy and, oh my goodness, so moist and delicious! If I have all of my ingredients out and measured (mise en place), I can honestly have this Easy Carrot Cake whipped up and ready for the oven in less than five minutes. Seriously! So pull out that food processor and see if you're not amazed when you take the first bite of this easy carrot cake!
Café Tips for making this Easy Carrot Cake
- This Easy Carrot Cake is wonderful on its own, or just with a sprinkle of powdered sugar, but I'm also including the recipe for a Buttermilk Glaze, which is stirred together and then reduced a bit in the microwave. After the cake has cooled slightly the glaze is brushed on, leaving a shiny, sweet layer of deliciousness as it dries.
- I love this Nordic Ware Bundt pan. I used to have trouble with my cakes sticking to the pan, but with this one, the cakes just slide out like a dream!
- That being said, I always use baking spray when making a bundt cake. Baking spray differs from cooking spray in that in addition to shortening, it also has some flour in it. This combination keeps baked goods from sticking. I spray the pan generously with baking spray then rub the spray into all the little grooves with a paper towel. Then I lightly spray the whole pan one more time with the baking spray.
- If your food processor is less than 12 cup capacity, I would make it up to step 3 (below) where the dry ingredients are added, then transfer to a bowl and stir in the flour by hand.
- This Easy Carrot Cake freezes well. Just let it cool completely, then freeze for one hour, unwrapped. Once it's frozen fairly solid you can wrap it tightly with foil or plastic wrap without smushing the cake. Unwrap and thaw before serving.
- If you're in the market for a food processor or need a gift for your favorite cook, this is a wonderful, super versatile food processor. I've had mine for about 6 months now and it's been a little workhorse in my kitchen. It's simple but really heavy-duty (like they used to make them) and has lots of power.
P.S. Another wonderful, easy cake you may not have seen is this French Grandmother's Lemon Yogurt Cake. It has a funny name and a wonderful history. You can put this one together in one bowl and have it on the table in less than an hour!
French Grandmother's Lemon Yogurt Cake
This Easy Carrot Cake with Buttermilk Glaze is believably easy (like only 5 minutes from start to oven!) and unbelievably moist and delicious!
- For the cake:
- 4 eggs
- 1 cup mild-flavored vegetable oil such as sunflower oil or canola oil
- 2 cups sugar
- 1 pound carrots, peeled and roughly chopped if large I like to use the baby carrots which are already peeled but any type of carrots is fine.
- ¾ cup pecans
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- For the buttermilk glaze:
- 2 tablespoons butter
- ¼ cup sugar
- ⅛ teaspoon baking soda
- 2 tablespoons buttermilk
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
-
Preheat the oven to 400˚F. Spray a 10-inch tube pan or Bundt pan* with baking spray.
-
Add the eggs, oil and sugar to the bowl of a food processor. Process for 1 minute until smooth.
-
Slowly add carrots and pecans through the tube. When they appear to be fully grated, remove the lid and add flour, coconut, baking powder, baking soda, salt and cinnamon, cloves and giner. Replace lid and pulse four times, just until dry ingredients are mixed. It's okay if there is a little flour still on the surface and at the edges. Just mix a little by hand until flour disappears.
-
Pour batter into the prepared pan/s and place in oven. Immediately reduce temperature to 375˚F. Bake until cake is firm when lightly touched in the center and a toothpick inserted in the cake comes out clean, a total of 45-50 minutes.
-
Cool in pan for 15 minutes then invert onto cooling rack. Brush with glaze and allow to cool completely before moving or cutting.
-
Make glaze after the cake is finished baking. Place all ingredients in a large (be sure it's large, as the mixture will bubble up) microwave-safe bowl. Cook for 1 minute on high, then stir well. Return to microwave and cook another 2-4 minutes until glaze is beginning to thicken. Check frequently after two minutes as each microwave is different. Brush hot glaze on the cake with a pastry brush. Try to cover all of the surfaces of the cake. Allow the cake to cool completely.
Adapted by Chris Scheuer from Consumer Reports/The Times-Picayune
CTL says
Hello, can I leave this cake on the counter? For how long? Or should it go in the fridge & if so, for how long please? What about freezing? Can I? How? And for how long please? Thanks in advance & appreciate the recipe.
Chris Scheuer says
Hi, this cake is fine on the counter overnight but I would refrigerate or freeze it if it's going to be any longer. It freezes well!
Inge Kohl says
I the middle of making the cake. My food processor is an old 8 cup Model. The size isn't so much an issue, but I am wondering about the sequence of instructions. If I mix the sugar, oil and eggs first, I have to take the blade out to geate the carrots. Then I have to put the blade back in to mix it all. I didn't think I would be able to get the blade on all the way, so I grated the cartots first and took them out.I forgot to add the pecans when grating the carrots, so I chopped them pretty fine. Not sure if they should be fine like ground nuts or still in chunks. I grew up with a dedicated nut gtinder, so grinding nuts in a food processor is always strange to me.
Will let you know how it worked out.
Chris Scheuer says
Hi Inge, I'm sorry if this was confusing. The beauty of this recipe is that you don't have to grate the carrots or chop the pecans. If you follow the directions as they are written, the carrots are roughly chopped, then simply added through the feed tube, the processor does all the rest. You never have to use the grating disc.
It's amazing how simple this recipe is. Pretty much just throw everything in, in the order listed.
Hope you enjoy the cake!
Country Baker says
We love this recipe. Thanks for sharing it. I've made it a bunch of times & it is always delicious. It is my most requested recipe. Only problem I'm having is that 9 out of 10 times the cake sticks to the pan. And I mean badly. Whole chunks of it are left in the pan. I'm greasing, flouring, waiting 15 minutes. What am I doing wrong? Any tips on how to get this delicious cake out in 1 whole piece please? Thanks in advance for any assistance you can provide.
Chris Scheuer says
I'm wondering if it might be your pan. I had to replace my pan a while back. It seems that sometimes the non-stick coating wears off.
That being said, if it's not the pan, I spray my pan with baking spray (the kind with the flour and shortening) then wiping it into all of the little crevices with a paper towel and then spray everything generously again.
Lana Gibaldi says
Love your recipes, however My family and I decided to follow a Gluten-free diet. Do you think this will work with a gluten-free flour or an almond flour?
Chris Scheuer says
Hi Lana, I can't say for sure since I have not tried it and do not have experience with gluten-free flour. If you try it, please let us know, I'm sure other readers would appreciate it!
Peggy says
Question is the coconut sweetened coconut?
Chris Scheuer says
Either works, Peggy!
Poonam says
Love your site! Made this cake with a few changes. Used 2 eggs and one banana (didn’t have 4 eggs). Used half a cup oil and half a cup sour cream. Skipped both the coconut and pecans. It came out delicious and super moist. Thanks for the ash recipie
Chris Scheuer says
Thanks, Poonam! I appreciate you taking the time to share your results.
Viki says
Another excellent recipe! Quick to put together, loved using the food processor. I made it for a church pot luck and Only had a small piece left to bring home. I loved the frosting but wonder if anyone has tried a traditional cream cheese frosting. My son "loves" carrot cake except when it doesn't have the traditional frosting, LOL. Any hints would be appreciated. Either way, I think I may try it next time.
Chris Scheuer says
Thanks so much, Viki. I haven't tried a cream cheese icing on this cake but I'm certain it would be delicious. I would just make your favorite recipe but make it thin enough to pour and then ice it using this technique: https://thecafesucrefarine.com/how-to-ice-a-bundt-cake/
Enjoy!
ANN Lutz says
If not adding coconut, does one need to change the quantity of flour added??
Chris Scheuer says
Hi Ann, I haven't made this cake without the coconut so I don't want to say for sure. If I was trying it, I would keep the amount of flour the same.
Susan says
Thank you for this recipe, I made the cake on Saturday and it was delicious.
Chris Scheuer says
You're welcome Susan, thanks for sharing your results!
Ellie says
Chris, I love your recipes and I love being able to do them quickly in my food processor! Plan to make this for Saturday night soup/salad dinner with friends. The only change I may make is to try cutting the oil back slightly and adding a small can of crushed pineapple. Will let you know if this works out.
Bart Cleary says
Love your site! Either I cannot read or I am missing something. In the directions, you omit the ginger and cloves. Are they not supposed to be in the ingredients or do you add them with the rest of the dry ingredients? Thanks.
Chris Scheuer says
No, it's not you, Bart! It's my problem. Thanks for point that out. I have added those ingredients to the recipe.
Sara Goverman says
Well, after I put in the eggs, oil and sugar into my 70’s food processor, it decided to kick the bucket! I decided to get out the Ninja Blender and see what would happen. The cake came out beautiful, though I haven’t tasted it yet, and I am sure that the nuts were processed too much- but better than wasting the ingredients.
One thing I think I will do next time (after I purchase a new food processor)- is watch the glaze more closely. I think that 3 minutes was too much and the glaze came out too thick-. Next time I will watch it after two minutes and use 15-30 second increments to check consistency. It looks and smells delicious, can’t wait to cut into it!!
Chris Scheuer says
That must have been like saying goodbye to an old friend! You were very resourceful though in using the Ninja! Good advice on the glaze as everyone's microwave is different. I will add that to the recipe.
Sara Goverman says
FYI- the cake was delicious and super moist- the Ninja worked, but with my new food processor I will make it again the right way!
Chris Scheuer says
Yay for the Ninja to save the day! 🙂 Thanks for sharing your results, Sara!
Kelly says
This looks great. Unfortunately, my grandson has a life-threatening nut allergy, so I can't use the coconut or pecans. Do you think I can just leave them out;however, that's quite a lot of volume missing. Any suggestions? Hope you have a generator. We bought one after many ice storms in Wake Forest and Louisburg!
Sara Goverman says
You mention lowerin the baking temperature when you put the cake in the oven, however, there is no mention of what the original temperature was?
Direen says
The recipe says to reduce the oven to 375 when putting the cake in, but I don’t see what the original pre heat temperature is.
Chris Scheuer says
Fixed! Thanks!
Erica says
Hi Chris
This looks delicious and very easy. I wonder if the sugar content can be reduced without spoiling the recipe?
Chris Scheuer says
Hi Erica, I haven't tried reducing the sugar in this recipe so I can't really advise. That being said, I often do reduce the sugar in cake recipes with good results.
Kerri Esten says
This may be a silly question, but did you change to the grating disc to add your carrots? Or did you let the regular blade chop (not grate) the carrots? I understand mixing with the regular blade, but am confused about the grating. If I drop baby carrots in slowly, it "might" work.
Chris Scheuer says
Hi Kerri, you don't need to switch to the grating disk, the food processor will "chop" them up perfectly!
Mary Ann | The Beach House Kitchen says
I always say nothing beats a bundt Chris! And this carrot cake looks incredible! I can tell by your photos how moist it is!
Patti says
This cake looks fantastic. My son-in-law always asks for a carrot cake for his January birthday. I will be trying yours this year. I have a question about the kind of coconut used. Is it the sweetened or unsweetened type?
Chris Scheuer says
Great question Patti. Thanks for noticing that. I used sweetened and will add that to the recipe.
Tricia | Saving Room for Dessert says
I just love a good carrot cake and especially one that can be made in a food processor! Hope you got your power back - it's cold outside! Pinned 🙂
Peggy Parker says
How will a 9/13 inch baking dish affect time and temperature? Love your recipes and your ability to communicate in great detail. Thank you for the Joy you add to cooking!
Chris Scheuer says
Hi Peggy, I would check the cake after 30 minutes but my guess would be 35-40 minutes. Enjoy!
Cathy Coulson says
Looks good. Can I cut back on the sugar? My husband is hypoglycemic and I can use coconut sugar to a degree. Wondering if I could substitute applesauce for some of the oil and sugar?
Chris Scheuer says
Hi Cathy, I haven't tried cutting back on the sugar or substituting applesauce so I wouldn't want to advise. That being said, I know lots of people have success with that substitution. If you try it, please let us know your results. Enjoy!
Christy says
Could I leave the coconut out of the recipe? I really love your recipes and have tried many of them. The beef stew is one of my favorites. Thanks so much.
Chris Scheuer says
Hi Christy, the coconut does lighten the cake a bit and help make it nice and moist but you could leave it out and it would still be delicious.
Liz says
What a perfect Bundt cake! And my absolute favorite cake!! I must make this---it's got to be healthy with all those carrots and no cream cheese frosting, right??? Yup, I knew you'd agree 😉 Sold.
Chris Scheuer says
Haha! Love it, Liz!