Carrot Cake
A moist and flavorful classic carrot cake made with freshly grated carrots, warm spices like cinnamon, nutmeg, and cloves, and finished with cream cheese frosting.
Ingredients
- •1 pound carrots
- •2½ cups flour
- •1¼ teaspoons baking powder
- •1 teaspoon baking soda
- •1¼ teaspoons ground cinnamon
- •½ teaspoon ground nutmeg
- •⅛ teaspoon ground cloves
- •½ teaspoon salt
- •2 cups sugar
- •1¼ cups vegetable oil
- •4 whole eggs
- •
Cooking Instructions
- 1.
1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.
5 min
- 2.
2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots-not too big, not too fine.
10 min
- 3.
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.
10 min
- 4.
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean.
35 min
- 5.
5 Cool completely, then frost cream cheese frosting.
30 min
