Description
This delicious carrot cake is moist and flavorful, perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat sugar and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture while incorporating grated carrots and nuts if using. Avoid overmixing.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for about ten minutes before transferring to wire racks. Once cooled completely, frost with cream cheese frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg