Carrot Cake
A delightful dessert combining the sweetness of carrots with warm spices, creating a moist cake perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 4 eggs Large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
Add-Ins
- 2 cups grated carrots Freshly grated for best flavor
- 1 cup chopped walnuts Optional, can be omitted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and sugar until fluffy. Add the oil and vanilla extract and mix well.
- Gradually combine the dry ingredients into the wet ingredients until just mixed.
- Fold in the grated carrots and chopped walnuts gently.
Baking
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing.
Notes
For an added flavor boost, consider topping it with cream cheese frosting. Store the cake in an airtight container for up to a week at room temperature, or refrigerate if frosted. You can also freeze it for longer storage.