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Carrot Cake
Carrot Cake

The Most Amazing Carrot Cake!

February 5, 2018 Posted by Kyndall @ 6 Cakes & More Recipes No Comments

Carrot Cake

The Most Amazing Carrot Cake!

This really is The Most Amazing Carrot Cake! It’s moist and super flavorful! I use my Cream Cheese Buttercream on it and it’s a home run every time. You can easily double this recipe and bake in two 8" or 9" pans!
Print Pin Rate
Course: Treats
Servings: 12 servings
Calories: 278kcal

Equipment

  • Cake Pans
  • Microplane
  • Food Scale
  • Measuring Spoons

Ingredients

  • 170 grams vegetable oil
  • 98 grams granulated sugar
  • 88 grams golden brown sugar (packed)
  • 3 large eggs
  • 2 teaspoons vanilla
  • 222 grams all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 226 grams finely grated carrots (about 4 regular sized)
Metric - US Customary

Instructions

  • Preheat your oven to 350* F. Prepare 2 6" pans with non-stick spread and place a piece of parchment paper into the bottom.
  • Finely grate your carrots over a small bowl. I use a microplane to finely grate my carrots. I like how much moisture it lends to the cake and the amazing texture. You can just use a box grater or even a food processor if you want.
  • In a medium sized bowl whisk together your flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves.
  • In the bowl of your stand mixer with the paddle attachment, add your oil, granulated sugar, and brown sugar. Mix until incorporated.
  • Add your eggs and mix again on medium speed for about 2 minutes.
  • Add your vanilla and mix until incorporated.
  • With your mixer on low, slowly add your dry ingredients.
  • Once almost fully incorporated, remove the bowl from your mixer and scrape down the sides and bottom of the bowl.
  • Add your carrots to your batter and fold together.
  • Divide the batter evenly between the 2 6" pans.
  • Place into your preheated oven and bake for 26-28 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and leave in the pan for 5 minutes.
  • Remove from the pan and place onto a cooling rack to cool completely before adding buttercream.
  • Enjoy!!
  • Carrot Cake

Notes

Some products we recommend for this recipe:    

Nutrition

Calories: 278kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 336mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3215IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Tags: cakeCarrot Cakecarrot cake sugar cookiescream cheese buttercreamDessert
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