This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot. It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots
- Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
- In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients. Mix until well-combined.
- Stir in the grated carrots.
- Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
- Cake is done when a skewer in the middle is not goopy.
- Cool fully before frosting.
You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.
This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.