A Very Moist Carrot Cake

4 Reviews

Prep: 15 min
Cook: 50 min
Ready In: 1 hr 5 min

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

Ingredients

1 1/2 cups vegetable oil
2 cups white sugar
4 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups grated carrots

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Metric US

Original recipe yields 1 9x13-inch cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
727 cal
36%

Fat
43.5 g
67%

Carbs
80 g
26%

Based on a 2,000 calorie diet

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Reviews (4)

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markellaxo

Apr. 3, 2013

"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..." See more moist and delicious it was a hit at Easter this year !!"