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A Very Moist Carrot Cake Recipe

Recipe by: Carla_P

"A very moist cake, no icing needed but goes well with nut icing."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • 2Beat 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.
  • 3Stir 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.
  • 4Bake 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.
Ingredients
  • 8 servings
  • 727 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    727
    36%
  • Fat:
    43.5
    67%
  • Carbs:
    80
    26%
  • Protein:
    6.7
    13%
  • Cholesterol:
    82
    27%

Based on a 2,000 calorie diet

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