Carrot Cake Ever
The best carrot cake recipe is moist, delicious and makes a great deal of cake. I have been chased for making this cake time and time again. Frost with cheese frosting.
This carrot cake is quick, easy to prepare and absolutely delicious. It was only recently that we realized how much we love carrot cake.
It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without a lot of fancy equipment.
Not only is it the best tasting carrot cake we’ve made, it’s also easy to make.
The ingredients you need for this cake are simple and I bet you have a few of them already in your kitchen! The full recipe is below, but here’s a quick overview:
I like to use all-purpose flour, but you can replace some of the all-purpose flour with whole-wheat flour or white whole-wheat flour. For a gluten-free carrot cake, replace the flour with your favorite gluten-free flour mixture.
●6 cups grated carrots
●1 cup brown sugar
●1 cup raisins
●1 1/2 cups white sugar
●1 cup vegetable oil
●2 teaspoons vanilla extract
●1 cup crushed pineapple, drained
●3 cups all-purpose flour
●1 1/2 teaspoons baking soda
●1 teaspoon salt
●4 teaspoons ground cinnamon
●1 cup chopped walnuts
Step1: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Step2: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
Step3: In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Step4: Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
➤That’s it, all you have to do is Enjoy !
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