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CARROT CAKE
This is an easy, moist cake that can come together in just a couple of hours! A classic carrot cake recipe that goes perfectly with cream cheese frosting.
INGREDIENTS
1 ½ cup flour (180 g)
1 ½ tsp baking soda (9 g)
1 tsp cinnamon
¼ tsp salt
3 eggs
¾ cup granulated sugar (150 g)
¾ cup brown sugar (130 g)
1 tsp vanilla extract
2 ¼ cup grated carrots about 3-4 medium carrots (250 g)
INSTRUCTIONS
Preheat oven to 350F (177C). Grease and line two 6" pans and set aside.
In a medium bowl, whisk together flour, baking soda, and cinnamon until fully incorporated.
Whisk oil, sugars, and vanilla extract in a large bowl. Once combined, add in eggs one at a time.
Fold in flour mixture in thirds, mixing until no dry streaks remain.
Stir in carrots. Divide into both pans and bake for 35 minutes or until a toothpick comes out clean.
Once cool, decorate with frosting of choice. (I recommend cream cheese frosting.) Serve and enjoy!
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