Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with cooking spray or butter.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
- 3
Prepare Wet Ingredients
In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix well until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and grated carrots until evenly mixed.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. If using, fold in chopped walnuts and raisins at this stage.
Baking
- 5
Pour and Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely.
Serving
- 7
Frost and Serve
Once the cakes are completely cooled, you can frost them with cream cheese frosting or serve them plain. Slice and enjoy your delicious carrot cake!
