Description
A delicious and moist carrot cake recipe that is easy to make and perfect for any occasion.
Ingredients
- Grated Carrots: 2 cups (about 4 medium carrots)
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 ½ cups
- Eggs: 4 large
- Vegetable Oil: 1 cup
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Ground Cinnamon: 2 teaspoons
- Chopped Walnuts: 1 cup
- Crushed Pineapple: 1 cup (optional)
- Raisins: 1 cup (optional)
- Shredded Coconut: 1 cup (optional)
Instructions
- Prep your ingredients by washing, peeling, and grating the carrots.
- Mix the dry ingredients: whisk together flour, baking powder, baking soda, cinnamon, and walnuts.
- Combine the wet ingredients: mix grated carrots, sugar, and oil, then add eggs one at a time.
- Incorporate the dry ingredients into the wet mixture until just combined, adding optional ingredients if desired.
- Divide the batter between two prepared cake pans and bake at 350°F (175°C) for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Be careful not to overmix the batter to avoid a dense cake.
- Measure ingredients accurately for the best results.
- Allow cakes to cool completely before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, baking, recipe