A Very Moist Carrot Cake4 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
Original recipe yields 1 9x13-inch cake
- 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.
Amount Per Serving (8 total)
- 727 cal
- 43.5 g
- 80 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 !!"
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