How many calories are in Carrot Cake?
Carrot Cake has about 269 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertVegetarianUnder 300 Calories
Carrot Cake
Carrot Cake is a Dessert international recipe with 269 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
269 kcal
Total Time
50 min
Servings
10
Protein
4.5 g
About This Recipe
The story behind Carrot Cake
Carrot Cake is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around flour, baking powder, and baking soda.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 10 servings and lands at roughly 269 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 50 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Carrot Cake worth coming back to.
Ingredients
- Flour1 cup (120 g)
- Baking Powder1 teaspoon (3 g)
- Baking Soda1/2 teaspoon (3 g)
- Cinnamon1 teaspoon (3 g)
- Nutmeg1 pinch (1 g)
- Ground Ginger1/4 teaspoon (1 g)
- Brown Sugar3/4 cup (150 g)
- Oil1/2 cup (120 ml)
- Egg2 count (110 g)
- Vanilla Extract1/2 teaspoon (3 g)
- Carrot2 medium (120 g)
- Walnuts12 half (48 g)
- Raisins2 tablespoon (28 g)
Instructions
- 1
Step 1
Preheat the oven to 356 °F (180 °C).
- 2
Step 2
Wash, peel and grate the carrots. Separately, chop the walnuts.
- 3
Step 3
Sift together the flour, baking powder, baking soda, cinnamon, salt, ginger powder and nutmeg.
- 4
Step 4
In a bowl, whisk the sugar with the oil. Next, add the eggs, vanilla and beat quickly for 1 minute.
- 5
Step 5
Mix the wet ingredients with the dry ones and beat slowly until the ingredients are combined.
- 6
Step 6
Increase the speed until the batter is smooth.
- 7
Step 7
Add carrot, nuts, raisins and stir with a spatula.
- 8
Step 8
Pour into a baking pan lined with baking paper.
- 9
Step 9
Bake for 45 minutes.
- 10
Step 10
Let cool and serve.
Nutrition Snapshot
Macros and micros at a glance
25/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
269
Protein
4.5g
Carbs
36.8g
Fat
15.9g
Fiber
3.3g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Carrot Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Carrot Cake
How long does Carrot Cake take to make?
Carrot Cake takes about 50 minutes from start to finish. That is roughly about 50 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Carrot Cake?
Most ingredients in Carrot Cake can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Flour for a gluten-free equivalent. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Carrot Cake?
Carrot Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Carrot Cake?
Yes, Carrot Cake generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Carrot Cake?
Carrot Cake is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Carrot Cake up or down?
Yes. Carrot Cake is written for 10 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Carrot Cake?
Carrot Cake works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Carrot Cake is cooked properly?
Carrot Cake is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Carrot Cake suitable for vegetarians?
Yes. Carrot Cake is suitable for vegetarians as written.
Is Carrot Cake gluten-free?
Carrot Cake is not reliably gluten-free as written because it includes Flour. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Carrot Cake?
Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Carrot Cake ahead of time?
Carrot Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Carrot Cake for my calorie or macro goals?
To make Carrot Cake higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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