Ingredients for Best Ever Carrot Cake
- 2 large eggs
- All Purpose Flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 cups grated carrots
- Cooking Oil
- Cream Cheese Frosting
- Chopped pecans (optional)
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How to Make Best Ever Carrot Cake
- Allow 2 large eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour two 9x1 1/2 inch round cake pans. Set aside.
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1 teaspoon baking soda.
- In a medium bowl, whisk together the room temperature eggs, 2 cups grated carrots, and 1 cup vegetable oil.
- Gently add the wet ingredients (egg mixture) to the dry ingredients (flour mixture), mixing until just combined. Do not overmix.
- Pour batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes.
- Carefully remove cakes from pans and let them cool completely on wire racks.
- Once completely cool, frost the tops and sides with your favorite cream cheese frosting.
- For extra crunch, sprinkle chopped pecans over the frosting.
- Store the cake in the refrigerator for up to 3 days. Enjoy!
- **Tip:** Finely shred the carrots to prevent them from sinking to the bottom during baking.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
138g
Fat
11g
Carbs
17g
