Moist Carrot Cake

Moist Carrot Cake

Moist Carrot Cake


2 cups flour

2 tsp. baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

1/2 tsp nutmeg

4 eggs

1 1/4 cups olive oil

1 cup granulated white sugar

1 cup packed brown sugar

2 tsp vanilla

3 cups grated carrots

1 cup nuts (pecan or walnuts) optional

1 cup raisins (optional)

Cream Cheese Frosting

1/2 cup butter, softened

1 x 8 oz (250g) cream cheese

4 cups icing sugar (sifted)

1 tsp vanilla extract

  1. Preheat oven to 350 degrees C. Prepare two 9″ pans or one 12″ pan or one 9 x 13″ sheet pan by lining with parchment or wax paper
  2. Mix together in a bowl: flour, baking soda, baking powder, salt, cinnamon and nutmeg
  3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about a minute or so
  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more
  5. Add the grated carrots. Then add the nuts and raisins if desired
  6. Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. Test for doneness by inserting a skewer. It should be dry when taken out
  7. Cool and fill and  frost with cream cheese frosting. Garnish with more nuts
  8. To make cream cheese frosting: In a bowl beat cream cheese and butter until creamy. Add icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

1 Comment

Filed under Cakes, Cookies, Pies

One response to “Moist Carrot Cake

  1. Can’t ever go wrong with some good old cake! Looks delicious!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s