Carrot Cake
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
48
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
2.5 cups
Flour1.25 tsps
Baking Powder1 tsp
Baking Soda1.25 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt1.5 cups
Sugar (confectioners')1.25 cups
Vegetable OilDirections:
1
1 Preheat the oven to 350°F
2
Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil
3
In addition, you can also place a cut-out parchment circle on the bottom of the pan
4
2 Grate the carrots with a grater (the old-school way!) or a food processor
5
I prefer medium-grated carrots—not too big, not too fine
6
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar
7
Stir in the oil and eggs, then the carrots
8
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean
9
5 Cool completely, then frost cream cheese frosting
10
1 Preheat the oven to 350°F
11
Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil
12
In addition, you can also place a cut-out parchment circle on the bottom of the pan
13
2 Grate the carrots with a grater (the old-school way!) or a food processor
14
I prefer medium-grated carrots—not too big, not too fine
15
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar
16
Stir in the oil and eggs, then the carrots
17
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean
18
5 Cool completely, then frost cream cheese frosting