Easy Carrot Sour Cream Cake

Moist, simple, and blender-friendly — perfect for breakfast or dessert

Carrot cake is one of those comforting recipes that works at any time of day.

With moderate sugar, it feels like a wholesome breakfast; with cream cheese frosting, it easily becomes a dessert.

This version is especially convenient: the wet ingredients are blended in one step, making the batter smooth and quick to prepare.  The sour cream keeps the cake tender and moist, while carrots add natural sweetness.

Ingredients:

Dry ingredients:

1¼ cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

⅛ tsp salt

1 tsp ground cinnamon

Wet ingredients:

2 eggs

½–¾ cup brown sugar (adjust to taste)

⅓ cup vegetable oil

⅓ cup sour cream

¼ cup milk

1 tsp vanilla extract

Add-ins:

1 cup finely shredded carrot

½ cup chopped roasted walnuts

For the pan:

1 tsp softened butter

1 tbsp flour

Directions:

Preheating the oven:

Set oven to 350°F (175°C).  Grease the pan with butter and lightly dust with flour.

Mixing dry ingredients:

Sift together flour, baking powder, baking soda, and salt.  Set aside.

Blending wet ingredients:

In a blender, combine eggs, brown sugar, sour cream, oil, milk, and vanilla.  Blend until smooth.

Combining batter:

Pour the blended mixture into the dry ingredients.

Add cinnamon and mix gently until just combined.

Fold in shredded carrots and walnuts.

 Baking:

Pour batter into the prepared pan.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the cake cool completely before frosting.

Easy Cream Cheese Frosting (Optional but Recommended):

You may use store-bought frosting, but homemade takes only a few minutes.

Ingredients

4 oz. (113 g) cream cheese, softened

2 tbsp butter, softened

¾ cup powdered sugar

½ tsp vanilla extract

Pinch of salt

Steps:

Beat cream cheese and butter until smooth.

Add powdered sugar gradually.

Mix in vanilla and salt until creamy.

Spread over the cooled cake.

Notes:

For a lighter breakfast version: use ½ cup sugar and skip frosting.

For dessert: frost generously and chill 20 minutes before serving.

The flavor improves the next day as the cake becomes even more moist.

Enjoy a soft, warmly spiced cake that’s simple enough for everyday baking.