Carrot Cake

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

Steps

1. 1 Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. 3 In another bowl, mix grated carrots, sugars, oil, eggs, and vanilla until well combined.
4. 4 Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts if using.
5. 5 Transfer batter to prepared pan and bake for 35 minutes, or until a toothpick inserted comes out clean.
6. 6 Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra moisture, add a simple cream cheese frosting.
• Grate the carrots with the largest holes of a box grater.
• Ensure eggs are at room temperature for even mixing.
• Substitute walnuts with pecans or omit nuts entirely for allergies.
• Store cooled cake in an airtight container for best texture.

Storage

Keep in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat slices in the microwave for 20 seconds.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea.
• Add a scoop of vanilla ice cream for a decadent treat.
• Enjoy with a side of fresh fruit for a balanced dessert.

FAQ