Prep Time: 10 mins | Cook Time: 25 mins | Servings: 18
This delicious and moist carrot cake is a simple treat that you can easily whip up at home. Perfectly sweet yummy carrot cake with cream cheese frosting. This cake is thinner like a bar which I like so much. If you prefer to make it thinner, simply double the cake batter and bake in an 8 x 8-inch pan.
Ingredients
1/2 c. canola oil or vegetable oil
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 c. all-purpose flour
1 1/4 teaspoon 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
How to make Yummy Carrot Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 13-inch 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, shredded/grated carrots, brown sugar, white sugar, oil, and vanilla in a different bowl.
Step 4: Into the dry ingredients, add the wet ingredients and mix well until just combined.
Step 5: Into the prepared baking pan, transfer the cake batter, evenly spreading it in the pan. Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: Take the cake out of the oven when done and allow it to cool fully before frosting.
Step 7: Frost the cooled cake. Slice and serve or store for up to 1 week at room temperature, tightly covered.
Notes:
Easily double this recipe and bake the cake on a baking sheet/jelly roll pan for carrot cake bars.
This cake is thin like a bar. For a thicker cake, double the cake batter and bake the cake in an 8 x8 8-inch pan.
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