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Brenda Gantt Carrot Cake Recipe
A moist and delicious carrot cake recipe passed down through generations.
Equipment
- Two 9-inch round cake pans
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- tsp ground ginger
- 1¼ cups vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups shredded carrots
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
- Add the oil, eggs, vanilla extract, and salt to the dry ingredients and mix until well combined.
- Fold in the shredded carrots and chopped pecans.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
Video
Notes
Recipe Notes:
- For an extra special touch, try decorating the cake with cream cheese frosting and chopped pecans.
- Experiment with different spices and mix-ins to make the recipe your own.
- Use high-quality ingredients for the best flavor and texture.
- Shred your carrots finely and evenly for even baking.
- Don’t overmix the batter, as this can cause the cake to become tough and dry.
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