Carrot Cake

Carrot Cake

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Cassendra Gooden


I made this for my oldest daughter's birthday and was surprised at how good it actually was.. I outdid myself on this cake and thought I would share it with all of you! It is delicious all by itself or even better with my cream cheese icing!


★★★★★ 1 vote

8 to 12
15 Min
40 Min


  • 4
  • 1 1/4 c
    vegetable oil
  • 2 c
    granulated sugar
  • 2 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 2 tsp
    ground cinnamon
  • 1/4 tsp
    fresh grated nutmeg
  • 3 c
    grated carrots

How to Make Carrot Cake


  1. Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with non-stick cooking spray.
  2. In a large bowl beat together Eggs, Vegetable oil, sugar and vanilla and set aside. In a separate bowl combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix together to combine.
  3. Add the dry ingredients to the wet ingredients all at once and mix together until thoroughly combined and the batter is smooth. Add the grated carrots to the batter and fold in until well combined.
  4. Pour batter into pans and place in the pre-heated oven. Bake 35 to 40 minutes or until cakes tests done. Remove from oven and allow to cool. This cake is delicious by itself or even better with my cream cheese icing.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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