Description
A moist and flavorful carrot cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (sift for a lighter texture)
- 2 cups granulated sugar (can substitute with brown sugar for deeper flavor)
- 2 cups grated carrots (use fresh, finely grated for best moisture)
- 1 cup vegetable oil (keeps the cake moist)
- 2 teaspoons baking powder (ensure freshness)
- 1 teaspoon baking soda (ensure it’s not expired)
- 1 teaspoon ground cinnamon (adds warmth and spice)
- 1/2 teaspoon salt (enhances flavors)
- 4 large eggs (use room temperature for better mixing)
- 1 cup chopped walnuts or pecans (optional but highly recommended)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Stir gently.
- In another bowl, whisk together sugar and oil. Add eggs one at a time, mixing until smooth.
- Fold in the flour mixture into the wet ingredients carefully.
- Stir in grated carrots and nuts if using.
- Pour batter into greased baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Frost with cream cheese frosting once completely cool.
Notes
- Use room temperature eggs for better mixing.
- Frost with cream cheese frosting for added flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg