Imagine sinking your fork into a slice of the most incredible carrot cake you've ever tasted - moist, tender, and bursting with warm cinnamon and sweet carrot goodness. This isn't just another cake recipe; this is a game-changing, mouth-watering masterpiece that will transform your baking skills and impress everyone from family gatherings to potluck parties. Get ready to discover the easiest, most foolproof carrot cake recipe that will have people begging you for the secret!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
- In another bowl, beat the 4 large eggs. Add in the 1 cup of vegetable oil and 1 teaspoon of vanilla extract, mixing until fully combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in the 2 cups of grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- Once cooled, you can frost the cake with your favorite cream cheese frosting or serve it plain. Enjoy your Easy Moist Carrot Cake!
Tips
- Use fresh, finely grated carrots for the best texture and moisture
- Don't overmix the batter - this can lead to a tough, dense cake
- For extra moisture, consider adding 1/2 cup of crushed pineapple (drained)
- Make sure your spices are fresh for the most vibrant flavor
- Let the cake cool completely before frosting to prevent melting
- For a professional touch, toast some chopped walnuts and sprinkle on top of the frosting
- Store the cake in an airtight container in the refrigerator for up to 5 days
Nutrition Facts
Calories: 471kcal
Carbohydrates: g
Protein: g
Fat: 30g
Saturated Fat: g
Cholesterol: 90mg
