Moist Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
  • Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
  • You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
  • Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
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