This Martha Stewart Easy Cake is a light, moist carrot-infused dessert that’s quick to make with simple pantry ingredients. It’s subtly spiced with cardamom or cinnamon, and topped with a dusting of confectioners’ sugar. A great go-to recipe for casual baking.
Martha Stewart Easy Cake Ingredients
- 1/4 cup vegetable oil, plus more for pan
- 1 cup all-purpose flour, spooned and leveled, plus more for pan
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1/3 cup low-fat plain yogurt
- 1 cup finely shredded carrots (about 2 medium)
- Confectioners’ sugar, for dusting
How To Make Martha Stewart Easy Cake
- Prep the pan: Preheat oven to 350°F. Brush an 8-inch round cake pan with oil. Line the bottom with parchment paper, brush again with oil, and dust with flour. Tap out excess and set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cardamom (or cinnamon), and salt.
- Combine wet ingredients: In a separate small bowl, whisk together eggs, granulated sugar, brown sugar, yogurt, and oil until smooth.
- Combine wet and dry: Gently fold the wet mixture into the dry ingredients until just moistened. Stir in the shredded carrots.
- Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool and serve: Let cake cool in the pan for 15 minutes. Remove from pan, peel off parchment, and cool completely on a wire rack. Dust with confectioners’ sugar before serving.
Recipe Tips
- Can I use cinnamon instead of cardamom? Yes, cinnamon offers a warm, familiar flavor.
- Why use yogurt? It adds moisture and a slight tang, keeping the cake tender.
- Can I add nuts or raisins? Absolutely. Fold in 1/3 cup of chopped walnuts or golden raisins if desired.
- How to shred carrots finely: Use the small holes on a box grater for best texture.
- Make ahead tip: Bake the day before and store tightly covered at room temp.
What To Serve With Easy Cake
This light carrot cake is versatile and pairs well with:
- A dollop of whipped cream or Greek yogurt
- Fresh berries on the side
- A drizzle of honey or maple syrup
- Hot tea or chai
- Light cream cheese glaze
How To Store Easy Cake
Room Temperature: Keep covered for up to 2 days.
Refrigerate: Store in an airtight container for up to 5 days. Bring to room temp before serving.
Freeze: Wrap individual slices and freeze for up to 2 months. Thaw before serving.
Easy Cake Nutrition Facts
- Calories: 225
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 190mg
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use whole wheat flour?
Yes, but expect a denser texture.
What can I use instead of yogurt?
Sour cream or buttermilk are good substitutes.
Can I frost this cake?
Yes, a light cream cheese frosting works beautifully.
Is this cake very sweet?
No, it’s lightly sweetened and balanced by the yogurt and carrots.
Can I double the recipe?
Yes, use a 9×13-inch pan and increase bake time by 5–10 minutes.
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Martha Stewart Easy Cake
Description
A quick, spiced carrot cake dusted with powdered sugar—perfect for everyday baking.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour an 8-inch round pan.
- Mix flour, baking soda, cardamom, and salt.
- In another bowl, whisk eggs, sugars, yogurt, and oil.
- Combine wet and dry ingredients. Fold in carrots.
- Pour into pan and bake 40–45 minutes.
- Cool, dust with confectioners’ sugar, and serve.