Carrot Cake

This moist carrot cake, rich in flavor and spiced with cinnamon, is topped with a smooth cream cheese frosting.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup vegetable oil
1 cup sugar
3 large eggs
2 cups grated carrots
1 tsp vanilla extract

Equipment

Cake Pan
Oven

Method

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, oil, and sugar until combined.
Gradually add the dry ingredients into the wet mixture, mixing until smooth.
Stir in the grated carrots and vanilla extract until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 1000IUVitamin C: 3mgCalcium: 50mgIron: 1.8mg

Notes

For an extra touch, top with cream cheese frosting and garnish with chopped walnuts or shredded coconut.