Classic Carrot Cake

12 ingredients
5 steps

Ingredients

  • 2 cups All-purpose Flour
  • 2 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 3/4 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1 teaspoon Salt
  • 4 Large Eggs
  • 1-1/2 cup Vegetable Oil
  • 1 teaspoon Vanilla
  • 3 cups Shredded Carrots
  • 1/2 cups Crushed Nuts

Directions

  1. 1
    Preheat oven to 350 F. Oil the inside of two 12-inch round cake pans, or three 9-inch round cake pans. Set aside.
  2. 2
    Mix dry ingredients (flour through salt) together in a medium sized bowl and set aside.
  3. 3
    In a large bowl beat eggs, vegetable oil and vanilla together with a mixer until fluffy. Add dry ingredients into the egg mixture and mix until mostly combined. Fold in shredded carrots and nuts.
  4. 4
    Pour batter into prepared pans and bake at 350 F for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and set pans on a rack.
  5. 5
    Let them cool before frosting.

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