Rich Carrot Cake
This simple carrot cake is an indulgent and delicious recipe with incredible flavor and texture. The shredded baby carrots make it nice and sweet.
- Serves: 16 persons
- 2cups baby carrots (shredded)
- 1cup oil
- 1cup sugar
- 1cup brown sugar
- 1tablespoon vanilla
- 2 ½cups flour
- 2teaspoons baking soda
- ½teaspoon cinnamon
- ½teaspoon salt
- Optional: 1 cup walnuts (chopped, or shredded coconut)
- 1batch cream cheese frosting (or your favorite recipe)
Step 1Gather the ingredients. Preheat the oven to 350 F and coat a 9 x 13-inch pan with cooking spray containing flour, or grease and flour the pan.
Step 2In a large bowl, combine the oil, sugar, brown sugar, vanilla, and eggs and beat well.
Step 3Stir in half of the flour, the baking soda, cinnamon, and salt and mix well.
Step 4Add the shredded carrots and beat well.
Step 5Then beat in the remaining flour.
Step 6If using, stir in 1/2 cup of the chopped walnuts and mix well.
Step 7Pour the batter into the prepared pan and spread evenly.
Step 8Bake for 45 to 55 minutes until dark golden brown and the cake springs back when lightly touched in the center.
Step 9Cool the carrot cake in the pan for 15 minutes and then turn it out onto a wire rack.
Step 10If using, fold the remaining chopped walnuts into the cream cheese frosting.
Step 11Spread the frosting over the cooled carrot cake.