Carrot Cake

This is the moist and expertly spiced Carrot Cake recipe you’ve been searching for! Complemented with a thick and velvety cream cheese frosting, it is a fool-proof classic.

4.95 from 20 votes

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Prep Time: 30

Cook Time: 29

Calories: 5682kcal

Ingredients

2 cups (304g) all-purpose flour
2 cups (460g) granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups (360mL) canola oil
4 eggs
3 cups (330g) packed grated carrots

Instructions

Preheat the oven to 350°F (180°C) and spray a 9x13 pan with non stick spray and set aside.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
2 cups (304g) all-purpose flour, 2 cups (460g) granulated sugar, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt
Using an electric hand mixer, slowly add in the oil, eggs and packed carrots.
1 1/2 cups (360mL) canola oil , 4 eggs, 3 cups (330g) packed grated carrots
Once the batter is mixed thoroughly, pour into your prepared pan.
Bake at 350°F (180°C) for 25-35 minutes or until the cake passes the toothpick test.
Allow the cake to cool completely before frosting.
Ice using your favorite Cream Cheese Frosting.
Enjoy!

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