Name: A Very Moist Carrot Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 1 ½ cups; White sugar - 2 cups; Eggs - 4; All-purpose flour - 2 ¼ cups; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt - ¼ teaspoon; Grated carrots - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - A Very Moist Carrot Cake

1. Vegetable oil - 1 ½ cups

2. White sugar - 2 cups

3. Eggs - 4

4. All-purpose flour - 2 ¼ cups

5. Baking powder - 1 teaspoon

6. Baking soda - 1 teaspoon

7. Ground cinnamon - 1 teaspoon

8. Salt - ¼ teaspoon

9. Grated carrots - 2 cups

How to cook deliciously - A Very Moist Carrot Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

2. Stage

Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.

3. Stage

Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.