Best Ever Carrot Cake Recipe
A guaranteed sweet, delicious and moist dessert with this easy to make best-ever carrot cake recipe.
Servings: 20 pieces
Calories: 202kcal
Cost: $5
Equipment
- stand mixer or electric mixer
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups brown sugar
- 3/4 cups vegetable oil
- 4 cups shredded carrots
- 4 eggs at room temperature
Instructions
- Grease a 9”x13” glass pan.
- Preheat the oven to 365F.
- Shred carrots.
- In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt.
- Using a stand mixer or electric mixer, beat eggs for 2-3 minutes.
- Add brown sugar and mix until sugar is fully dissolved.
- Slowly pour oil into the egg and sugar mixture. Continue mixing for a few minutes until ingredients are well blended and a creamy texture forms.
- Add dry ingredients to the mixture and mix at a slow speed.
- Lastly, add shredded carrots (and any other optional ingredients such as raisins or chopped walnuts) to batter and stir with a wooden spoon just until blended.
- Bake at 365F for 30-40 minutes. Check that the cake is fully cooked by inserting a toothpick into the center, if the toothpick comes out clean, the cake is done.
- Prepare frosting by combining cream cheese, icing sugar and lemon juice and mixing at a medium speed until all ingredients are blended and icing appears smooth and creamy.
- When the cake cools completely, spread the cream cheese frosting over top and serve!
Notes
Be sure to keep the peel on the carrots and shred just prior to mixing to retain the moisture.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 206mg | Potassium: 155mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4324IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg