Get COOKBOOK for FREE!
Get Access to all of our COOKBOOK for FREE!
Edward Delling Williams Carrot Cake Recipe
This classic carrot cake recipe is moist, delicious, and healthier than many other cakes. It's perfect for any occasion, and you can customize it with your favorite toppings.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- 9×13-inch baking pan
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1½ cups granulated sugar
- 1½ cups vegetable oil
- 2 cups finely grated carrots
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until thick and creamy.
- Gradually beat in the vegetable oil until well combined.
- Stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Video
Notes
Recipe Notes:
- For added flavor and texture, you can add chopped nuts, raisins, or shredded coconut to the batter.
- Be sure to finely grate the carrots to prevent them from sinking to the bottom of the cake.
- Store the cake in an airtight container at room temperature for up to three days.
- Let the cake cool completely before slicing it to prevent it from falling apart.
- Use fresh ingredients to ensure the cake turns out delicious.
- Grate the carrots finely to prevent them from sinking to the bottom of the cake.
Kitchen Essentials List
SOME OF THE BEST KITCHEN ESSENTIALS COOKWARE, UTENSILS, TOOLS & MORE