Moist Carrot Cake

Name: Moist Carrot Cake
Ingredients: 1 cup white sugar; 1 cup brown sugar; 1 1/4 cups vegetable oil; 2 teaspoons vanilla extract; 2 cups flour (all-purpose); 4 eggs; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg; 3 cups grated carrots; 1 cup walnuts (optional)

13 ingredients

4 steps

Ingredients

1 cup white sugar
1 cup brown sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups flour (all-purpose)
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 cup walnuts (optional)

Directions

1

Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
2

Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
3

You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
4

Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.