Classic & Easy Carrot Cake
This Classic & Easy Carrot Cake is moist, spiced, and topped with creamy frosting. Perfect for any occasion, it’s simple to make and full of flavor!
Equipment
- Mixing bowls (one large, one medium)
- Whisk or electric mixer
- Spatula
- Grater (for carrots)
- Measuring cups & spoons
- 9-inch round cake pan (or loaf pan)
- Oven
- Cooling Rack
Ingredients
- 2 cups grated carrots
- 1.5 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp salt
- 3 eggs
- 0.75 cup vegetable oil
- 1 tsp vanilla extract
- 0.5 cup walnuts optional
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add Wet Ingredients: In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract.
- Combine and Mix: Slowly mix the dry ingredients into the wet ingredients, stirring until smooth. Gently fold in the grated carrots and optional walnuts.
- Bake: Pour the batter into a greased baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool and Frost: Let the cake cool before frosting.