Imagine sinking your teeth into a moist, perfectly spiced carrot cake that's so easy to make, you'll wonder why you ever bought store-bought desserts. This toaster oven carrot cake is a game-changer for home bakers, offering all the rich, comforting flavors of a classic carrot cake without the need for a full-sized oven. Whether you're cooking for one, have limited kitchen space, or simply want a quick and delicious dessert, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your toaster oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate large bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk thoroughly until the sugars are dissolved and the mixture looks smooth and slightly lighter in color.
- Add eggs one at a time to the sugar-oil mixture, whisking vigorously after each addition to ensure complete integration.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, which can make the cake tough.
- Fold in the grated carrots and chopped walnuts (if using), distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated toaster oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the toaster oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- Moisture is Key: Grate your carrots fresh for maximum moisture and flavor. Use the small holes of a box grater for the best texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Toaster ovens can vary in temperature, so start checking your cake around the 25-minute mark. A toothpick should come out with just a few moist crumbs.
- Customize Your Cake: Feel free to add raisins, shredded coconut, or swap walnuts for pecans to make the recipe your own.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Make it Healthier: Substitute some of the oil with unsweetened applesauce, or use whole wheat flour for a more nutritious version.Pro tip: For an extra special touch, toast the walnuts before adding them to the batter to enhance their nutty flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: g
Cholesterol: 40mg
