Classic Carrot Cake
Servings: 12 Servings
Calories: 659kcal
There are some recipes that are better unfooled around with. This Classic Carrot Cake Recipe is perfect just the way it is! Moist, Flavorful, and Delicious!
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Equipment
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups All-Purpose Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 cups carrots shredded, 5 medium
- 1 cup walnuts coarsely chopped (or pecans)
- 2 cups Cream Cheese Frosting
Instructions
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
- In a large bowl, beat granulated sugar, oil, and eggs with an electric mixer at a low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla, and the salt; beat on low speed for 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool rectangle in pan on a cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake and top with additional chopped nuts, if desired. Store in refrigerator.
Gluten-Free
- Substitute a gluten-free flour mix for the all-purpose flour.
Dairy-Free
- Use a dairy-free frosting.
Nutrition
Calories: 659kcal | Carbohydrates: 84g | Protein: 5g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 335mg | Potassium: 205mg | Fiber: 2g | Sugar: 63g | Vitamin A: 5408IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg