Description
A classic Easter carrot cake recipe that’s moist, flavorful, and perfect for spring celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients.
- Fold in carrots and walnuts.
- Pour batter into prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Store cake in an airtight container for up to 5 days.
- For cream cheese frosting, mix 8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, and 1 tsp vanilla.
- Grated carrots should be packed when measuring.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American