Carrot Cake

A warm and inviting carrot cake recipe that brings together the flavors of spices and sweet carrots, perfect for family gatherings and celebrations.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Cake, Dessert

Cuisine American

Servings servings

Calories 350 kcal

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Main Ingredients

4 cups grated carrots
1 cup raisins (optional)
1 cup chopped walnuts or pecans (optional)

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix gently to combine.
In another bowl, whisk together the oil, eggs, and vanilla extract. Add the grated carrots and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the raisins and nuts, if using.
Divide the batter evenly between the prepared cake pans.

Baking

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Serving

Frost with cream cheese frosting if desired before serving.

Notes

Store leftover cake by wrapping slices tightly in plastic wrap or placing them in an airtight container. Flavors deepen and mellow overnight, making it even more delicious the next day.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 30g

Keyword Baking, Carrot Cake, Dessert, Family Recipe

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