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Classic Carrot Cake

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A moist and flavorful carrot cake infused with cinnamon and topped with cream cheese frosting, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt in a large bowl.
  3. Combine the vegetable oil and eggs in another bowl, then gently stir in the grated carrots, nuts (if using), and vanilla extract.
  4. Merge the wet mixture with the dry ingredients until just mixed, being careful not to overmix.
  5. Divide the batter evenly between the two prepared pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  8. Frost with cream cheese frosting if desired, and enjoy!

Notes

Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/carrot-cake/

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