Description
A deliciously moist carrot cake filled with fresh carrots and warm spices, perfect for any occasion.
Ingredients
- 2 cups finely grated carrots
- 1 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: 1 cup chopped walnuts or pecans, 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Stir in the grated carrots until evenly distributed.
- In another bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If desired, fold in nuts or raisins.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, add cream cheese frosting or drizzle caramel sauce on top. Store in an airtight container for up to three days or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American