How to Make A Very Moist Carrot Cake - A Step-by-Step Guide

Carrot cake is a classic dessert that is loved by many for its moist and tender crumb, sweet and spiced flavor, and of course, the addition of nutritious carrots. This recipe for A Very Moist Carrot Cake is a favorite among home bakers and is sure to become a staple in your recipe collection. Whether you're looking for a delicious treat to enjoy with your afternoon tea or a show-stopping dessert for a special occasion, this carrot cake is the perfect choice.

What sets this carrot cake...

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Ingredients

  • 1 ½ cups vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups grated carrots

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 1 9x13-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
  • Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Nutrition

    727 cal.

    • Total Fat: 44g
    • Saturated Fat: 7g
    • Cholesterol: 82mg
    • Sodium: 341mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 2g
    • Total Sugars: 52g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 63mg
    • Iron: 2mg
    • Potassium: 158mg