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Carrot Cake

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3.9 from 27 reviews

A nostalgic and deliciously moist carrot cake topped with rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cream cheese or buttercream frosting (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. Beat together the granulated sugar and vegetable oil until well combined, then incorporate the eggs one at a time, stirring in the grated carrots and vanilla extract.
  4. Combine the dry mixture with the wet ingredients, mixing gently until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  8. Frost the cooled cakes with cream cheese or buttercream frosting.

Notes

For added flavor, consider folding in crushed pineapple or using whole wheat flour for a nuttier taste.

Nutrition

Find it online: https://pennykitchenz.com/carrot-cake/

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