Easy Carrot Cake

To make a moist carrot cake from scratch, ensure you use fresh grated carrots and incorporate wet ingredients like milk and oil into your batter. This Easy Carrot Cake recipe combines eggs, sugar, milk, and oil before adding the dry ingredients, which helps keep the cake moist during baking.

Yes, you can easily make this Easy Carrot Cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just make sure to check that your baking powder and other ingredients are also gluten-free to maintain dietary compatibility.

If you're looking for substitutions for walnuts in this Easy Carrot Cake, you can use pecans, almonds, or even sunflower seeds for a nut-free option. Just chop them roughly and fold them into the batter as you would with walnuts.

To store leftover Easy Carrot Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to keep it longer, consider freezing individual slices.

Carrot cake pairs wonderfully with a variety of desserts. Consider serving it alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a fruit salad for a refreshing contrast. A cup of coffee or tea also complements the flavors beautifully.