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+ servings
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!
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Course Treats
Servings 12 servings
Calories 278 kcal

Ingredients
 
 

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: 278kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 12gTrans Fat: 1gCholesterol: 47mgSodium: 336mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 3215IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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