Carrot Cake (Bizcocho de Zanahoria)

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 8–10
Difficulty: Easy

Preheat your oven to 180°C (350°F). This moderate temperature ensures the cake rises evenly and develops a golden top.
Peel the carrots and grate them finely. A fine grate helps release moisture and creates a soft, tender crumb.
Place the grated carrots in a blender or food processor, add the sunflower oil, and blend until smooth. This creates a uniform carrot paste that keeps the cake moist.
In a separate large bowl, beat the eggs with the brown sugar for several minutes until the mixture becomes pale, light, and increases in volume. This aeration ensures a soft, fluffy texture.
Gently combine the carrot-oil paste with the egg-sugar mixture, then add the vanilla extract. Stir until fragrant and fully incorporated.
Sift the flour and baking powder together, then fold them into the wet mixture carefully to avoid overmixing, which keeps the cake tender.
Grease a 9-inch (23 cm) round or square pan lightly with oil or butter, then pour in the batter and smooth the surface with a spatula.
Bake for 30–35 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar. Slice and serve. The cake is sweet, tender, and perfectly flavored with vanilla and natural carrot sweetness.

Spiced Version: Add 1 tsp cinnamon or ½ tsp nutmeg to the flour for a warm, aromatic twist.
Nutty Version: Fold in ½ cup (60 g / 2 oz) chopped walnuts or almonds for extra texture and richness.
Citrus Twist: Add the zest of one orange or lemon for a bright, fresh flavor.
Healthier Option: Replace half of the all-purpose flour with whole wheat flour and reduce sugar to 150 g (≈ ¾ cup) for a lighter cake.

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