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Carrot Cake




vegetable oil or canola oil- gives carrot cake its moist texture, allowing it to stay soft for many days.

granulated sugar- add sweetness

brown sugar- adds sweetness and flavor

large eggs, room temperature- help bind and leaven the cake

vanilla extract- enhances the flavor

Grated carrots- add sweetness and natural color

all-purpose flour- Creates a soft texture and base

baking soda- works as a leavening

salt-works as a leaving

cinnamon-adds flavor

nutmeg-adds flavor

ground clove-Adds flavor

buttermilk-Adds flavor and moisture


Preheat oven to 350 F.

Grease and flour three 9-inch round cake pans. Set aside.

In a large bowl, cream together oil, sugar, and brown sugar with a mixer.

Mix in eggs and vanilla extract medium-low speed

Stir in carrots using a rubber spatula. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove. Set flour mixture aside.

At medium speed, gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.

Pour the batter evenly into the prepared cake pans.

Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center of the cake. Do not overbake. The cake will continue cooking as it cools.

Place cakes on cooling racks to cool.

Once cooled enough to handle, remove the cake from the pans.

Frost the cake layers with cream cheese frosting and top with pecans (if desired)

See also  Fried Apple Pies

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