Moist Italian Carrot Cake with Orange Zest: Easy One-Bowl Recipe

This Moist Carrot Cake is an easy, one-bowl dessert made with fresh carrots, orange zest, and a simple blend of pantry ingredients. No nuts, no frosting—just pure, citrus-kissed carrot flavor in every bite. Perfect for everyday baking, this soft and fluffy cake is ideal for breakfast, brunch, or a light afternoon treat with tea or coffee.

What Is Carrot Cake?

Carrot cake is a classic dessert made with grated or blended carrots, which add moisture and natural sweetness to the cake. This version skips the frosting and nuts for a lighter, more everyday style, with a touch of citrus from orange zest. It’s perfect as a simple snack cake or lightly sweet breakfast option.

Why Everyone Will Love This Recipe

• Super moist texture: Thanks to fresh carrots and vegetable oil.
• Bright citrus flavor: Orange zest balances the natural sweetness.
• No mixer needed: Blend and whisk—no need for fancy tools.
• Kid-friendly and nut-free: Simple and allergy-conscious.
• Freezer-friendly: Make ahead and enjoy whenever you like.

Pro Tips for the Best Carrot Cake

1. Use young, sweet carrots for the best texture and natural flavor.
2. Don’t overmix the batter—stir just until smooth to avoid a dense texture.
3. Let it cool completely before slicing for clean cuts.
4. Optional topping: Dust with powdered sugar or serve with whipped cream.

Frequently Asked Questions

Can I Use Whole Wheat Flour?

Yes, you can replace up to 50% of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

Can I Add Walnuts or Raisins?

Absolutely! Stir in ½ cup of chopped walnuts, raisins, or both into the batter for added texture and flavor.

Can I Use Applesauce Instead of Oil?

Yes, substitute applesauce 1:1 for a lighter version, though the texture will be slightly less rich.

What’s the Purpose of Potato Starch?

Potato starch helps keep the cake extra soft and tender without making it gummy. You can substitute with cornstarch if needed.

Does This Cake Need Frosting?

Nope! It’s delicious as-is, but you can top it with cream cheese frosting or a citrus glaze if you prefer.

How to Freeze

To freeze, wrap individual slices or the entire cake (without powdered sugar) in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before enjoying.

How to Store

Once cooled, wrap the carrot cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Let come to room temp before serving for best texture.

How To Italian Make Carrot Cake

Step 1

Step 1

Blend the wet ingredients: Add chopped carrots, orange zest, and vegetable oil to a food processor. Blend until creamy.

Blend the wet ingredients: Add chopped carrots, orange zest, and vegetable oil to a food processor. Blend until creamy.

Add eggs: Add the eggs to the carrot mixture and blend again until fully combined and smooth.

Step 2

Step 2

Add eggs: Add the eggs to the carrot mixture and blend again until fully combined and smooth.

Combine dry ingredients: In a large bowl, whisk together flour, potato starch, baking powder, and salt.

Mix batter: Pour the blended carrot mixture into the bowl with the dry ingredients. Mix gently with a whisk until the batter is smooth and lump-free.

Step 3

Step 3

Combine dry ingredients: In a large bowl, whisk together flour, potato starch, baking powder, and salt.

Prepare the pan: Line a 20cm (8-inch) cake pan with parchment paper.

Step 4

Step 4

Mix batter: Pour the blended carrot mixture into the bowl with the dry ingredients. Mix gently with a whisk until the batter is smooth and lump-free.

Bake: Pour the batter into the prepared pan and bake at 180°C (350°F) for about 45 minutes, or until a toothpick comes out clean.

Step 5

Step 5

Prepare the pan: Line a 20cm (8-inch) cake pan with parchment paper.

Cool and serve: Let the cake cool completely, then dust with powdered sugar before serving.