super moist carrot cake!!!!
I love carrot cake one of my favorite cakes. But most of the recipes out there call for too much oil so I came up with this recipe and it came out perfect super moist and flavorful. My kids love it and so does my husband. Every time I make carrot cake it only lasts for 2 days at the most because they devour it. You can also use the batter to make cupcakes as well took them to school for a fall party and the teacher said kids loved them.
prep time
15 Min
cook time
35 Min
method
---
yield
Ingredients
- 3 cups grated carrot
- 2 cups all purpose flour
- 1 cup apple sauce
- 2 cups sugar
- 4 - eggs
- 1/2 cup vegetable oil
- 2 tablespoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans
How To Make super moist carrot cake!!!!
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Step 1Preheat oven to 350 degrees F. Grease or spray your cake pans if doing a 2 layers or just one. To grate carrots I use my cheese grater but you can also do this in a food processor and set aside.
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Step 2In a large bowl sift your dry ingredients together excluding the sugar to make sure you don't have any clumps and set aside. Whisk together your eggs, sugar, vanilla,apple sauce, oil and grated carrots until well combined. Add dry ingredients to the mixture and combine until all the flour is incorporated add walnuts and mix. I do all this with a wooden spoon.
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Step 3Pour batter into prepared pan or pans and bake for 30-35 minutes at 350 F. Let cake cool 1 hour before frosting it with cream cheese and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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