A Very Moist Carrot Cake

A Very Moist Carrot Cake

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Carla_P
Recipe by  Carla_P

“A very moist cake, no icing needed but goes well with nut icing.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
  3. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Reviews (7)

Rate This Recipe
Deb C
4

Deb C

A nice, simple carrot cake.

mfnichol
2

mfnichol

Moist carrot cake. I cut the sugar in half and used half oil half apple sauce. Would be great with cream cheese icing. If making it again I would add more cinnamon.

markellaxo
2

markellaxo

I made this carrot cake for Easter Sunday and it was my first carrot cake I have ever made and my husband loves carrot cake and he loved this cake I added a cream cheese frosting but the cake was very moist and delicious it was a hit at Easter this year !!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 727 cal
  • 36%
  • Fat
  • 43.5 g
  • 67%
  • Carbs
  • 80 g
  • 26%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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