Easy Carrot Cake
This carrot cake uses freshly grated carrots, warm spices, and oil to produce a moist, tender crumb without much fuss. It bakes in roughly 35 minutes and pairs well with a classic cream cheese frosting, making it a straightforward option for everyday baking or a special occasion.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Box grater or food processor
- 9-inch round cake pans
- Spatula
- wire rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon freshly ground for best flavor
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar lightly packed
- 1 cup vegetable oil can substitute with melted coconut oil
- 4 large eggs room temperature
- 2 cups grated carrots about 4 medium carrots
- 0.5 cup chopped walnuts optional
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, mix the sugars and vegetable oil until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the grated carrots and walnuts.
- Evenly divide the batter between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, consider adding a dash of nutmeg or a handful of raisins to the batter.
- Ensure the carrots are freshly grated for maximum moisture.
Nutrition
Calories: 603kcalCarbohydrates: 67gProtein: 8gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 93mgSodium: 287mgPotassium: 224mgFiber: 2gSugar: 40gVitamin A: 5483IUVitamin C: 2mgCalcium: 126mgIron: 2mg
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