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top down view of cut carrot cake

Deliciously Perfect Carrot Cake

The most delicious and easy carrot cake you'll be making this year (and forever!). Made in one bowl and with simple everyday ingredients. Free from dairy, egg, nuts, soy, and junk!
Course Dessert
Cuisine American
Keyword allergy friendly, easy, quick
Prep Time 5 minutes
Cook Time 50 minutes
Servings 20 cake square
Calories 267kcal
Author Laila Sbeinati


  • 3 C flour
  • 1 1/2 C sugar
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp sea salt
  • 2 1/4 C freshly + finely grated carrots
  • 1/4 C unsweetened shredded coconut
  • 1 C raisins
  • 1/2 C extra virgin olive oil
  • 1/4 C light tasting oil, ex. grape seed, veggie, etc.
  • 1 1/2 C coconut milk
  • 1 Tsp pure vanilla extract


  • Preheat oven to 350F. Lightly grease a 9"x12"x2" baking pan (like the one pictured) and line with parchment paper. Set aside.
  • In a large bowl, sift together the following: flour, baking powder, baking soda, and salt. Add sugar, carrots, and shredded coconut, and whisk ingredients very well until incorporated.
  • Next, add the raisins and using a wooden spatula, combine with the mixed dry ingredients.
  • Add milk, oils, and vanilla, and continue stirring and mixing the ingredients and batter is well combined and there are no flour-y lumps.
  • Pour batter into prepared pan and place in the oven to bake for 50 minutes, until cake is a beautiful orange-y shade, and a toothpick inserted in the middle comes out clean.
  • Remove from oven and allow to cool completely before cutting and serving OR frosting and cutting. Keeps well in a lidded container in the fridge or at room temp.


Sodium: 101mg | Calcium: 21mg | Vitamin C: 1mg | Vitamin A: 2406IU | Sugar: 16g | Fiber: 2g | Potassium: 190mg | Calories: 267kcal | Saturated Fat: 5g | Fat: 13g | Protein: 3g | Carbohydrates: 37g | Iron: 2mg