A Very Moist Carrot Cake recipe
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Ingredients
- 1 ½ cups vegetable oil 2 cups white sugar 4 eggs 2 ¼ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt 2 cups grated carrots
Nutrition Info
- 726.6 caloriescarbohydrate: 80 gcholesterol: 81.8 mgfat: 43.5 gfiber: 1.9 gprotein: 6.7 gsaturatedFat: 7.1 gservingSize: -sodium: 341.4 mgsugar: 51.5 gtransFat: : -unsaturatedFat: : -
Directions A Very Moist Carrot Cake
Directions
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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.