Description
This easy carrot cake is moist and simple to prepare, perfect for gatherings or weeknight desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups vegetable oil
- 4 eggs
- 3 cups grated carrots
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×13 pan by spraying it with nonstick cooking spray. Set it aside.
- Peel the carrots and grate them until you have about 3 cups. Set them aside.
- In a large mixing bowl combine the flour, sugar, baking soda, cinnamon, and salt.
- Using a mixing stand or hand mixer, slowly add the eggs, vanilla, and vegetable oil. Slowly incorporate the grated carrots.
- Pour the cake mix into the 9×13 pan. Bake for 30-40 minutes, until the center can be poked with a toothpick and comes out clean.
- Allow it to cool completely before icing the cake.
- Serve or cover and refrigerate for up to 4 days. Remove from the refrigerator 30 minutes before serving to bring to room temperature.
Notes
Cool the cake fully before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg