Prep Time: 10 mins | Cook Time: 25 mins | Servings: 18
This cake is pretty simple to throw together using just a few ingredients. It’s a sweet and thin cake frosted with a luscious cream cheese frosting. If you prefer, you can easily turn this cake into bars by making it thicker! Simply double the cake batter or make it in an 8 x 8-inch pan.
Ingredients
1/2 c. canola oil or vegetable oil
1 1/2 c. all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons cinnamon
2 eggs – slightly beaten
3/4 c. brown sugar, packed
1/4 c. white sugar
2 1/2 c. shredded/grated carrots
1 teaspoon vanilla
2 c. Cream Cheese Frosting
pinch of nutmeg, optional but recommended
How to make Yummy Carrot Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking pan. Grease and set aside.
Step 2: Place the flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl. Mix well until combined.
Step 3: Whisk the eggs with the shredded/grated carrots, brown sugar, white sugar, oil, and vanilla in a different bowl.
Step 4: To the dry ingredients, add the wet and mix until just combined. Make sure not to over-mix the batter. Evenly spread the batter into the prepared baking pan. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 5: Remove the cake from the oven when done and allow it to cool completely before frosting.
Step 6: Tightly cover the cake and store it for a week. If preferred, double the ingredients and make carrot cake bars!
Notes:
This cake is a nice thin cake. You can make it thicker by simply doubling the cake batter or baking it in an 8 x 8-inch pan.
Feel free to store this cake in the fridge or at room temperature. This will stay fresh in a week.
Ingredients
- 1/2 c. canola oil or vegetable oil
- 1 1/2 c. all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 2 eggs - slightly beaten
- 3/4 c. brown sugar, packed
- 1/4 c. white sugar
- 2 1/2 c. shredded/grated carrots
- 1 teaspoon vanilla
- 2 c. Cream Cheese Frosting
- pinch of nutmeg, optional but recommended
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch baking pan. Grease and set aside.
Step 2: Place the flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl. Mix well until combined.
Step 3: Whisk the eggs with the shredded/grated carrots, brown sugar, white sugar, oil, and vanilla in a different bowl.
Step 4: To the dry ingredients, add the wet and mix until just combined. Make sure not to over-mix the batter. Evenly spread the batter into the prepared baking pan. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 5: Remove the cake from the oven when done and allow it to cool completely before frosting.
Step 6: Tightly cover the cake and store it for a week. If preferred, double the ingredients and make carrot cake bars!
Notes
This cake is a nice thin cake. You can make it thicker by simply doubling the cake batter or baking it in an 8 x 8-inch pan. Feel free to store this cake in the fridge or at room temperature. This will stay fresh in a week.
