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Yummy Carrot Cake

by Rebecca October 7, 2021

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.

Yummy Carrot Cake

Rebecca 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… General Recipes Yummy Carrot Cake European Print This
Serves: 18 Prep Time: 10 mins Cooking Time: 25 mins 25 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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