Easy Moist Carrot Cake Recipe

Name: Easy Moist Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 cups sugar; 1-1/4 cup oil; 2 tsp. vanilla; 2 cups flour; 2 tsp. Magic Baking Powder; 2 tsp. baking soda; 1 tsp. ground ginger; 1/8 tsp. ground cloves; 1/2 cup raisins; 3 cups grated carrots; 1 cup walnuts, coarsely chopped

Servings: persons

4 eggs
2 cups sugar
1-1/4 cup oil
2 tsp. vanilla
2 cups flour
2 tsp. Magic Baking Powder
2 tsp. baking soda
1 tsp. ground ginger
1/8 tsp. ground cloves
1/2 cup raisins
3 cups grated carrots
1 cup walnuts, coarsely chopped

1
Heat oven to 350 degrees F.
2
Grease and flour a 10-inch springform pan.
3
Beat eggs, sugar, oil and vanilla in large mixing bowl with electric mixer.
4
In separate bowl, mix flour, baking powder, baking soda and spices.
5
Add raisins and toss to coat.
6
Add dry flour mixture to egg mixture.
7
Stir in grated carrots and mix well.
8
Fold in walnuts.
9
Pour batter into prepared pan.
10
Bake 60 to 70 min.
11
or until toothpick inserted in centre comes out clean.
12
Cool in pan 10 to 15 min.
13
Remove cake from pan, let cool completely.

1245

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggs, 2 cups sugar, 1-1/4 cup oil, 2 tsp. vanilla, and more.

Yes, Easy Moist Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Moist Carrot Cake

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