Moist Carrot Cake Recipe

Name: Moist Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1 cup brown sugar; 1 1/4 cups vegetable oil; 2 teaspoons vanilla extract; 2 cups flour (all-purpose); 4 eggs; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg; 3 cups grated carrots; 1 cup walnuts (optional)

Servings: persons

1 cup white sugar
1 cup brown sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups flour (all-purpose)
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 cup walnuts (optional)

1
Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
2
Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
3
You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
4
Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.

1705

kcal

Calories

105

Fat

175

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 13 ingredients. The key ingredients include: 1 cup white sugar, 1 cup brown sugar, 1 1/4 cups vegetable oil, 2 teaspoons vanilla extract, and more.

Yes, 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.

Moist Carrot Cake

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