A moist carrot cake recipe with a wonderful nutty and carrot flavor. A traditional Easter dessert recipe with incredible flavor!
Servings 12 servings
- 4 eggs
- 2 cup granulated sugar
- 3 cup grated carrots
- 1 cup vegetable oil
- 1½ tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ cup walnuts chopped, optional
Preheat oven to 350°F.
Prepare cake pan by greasing it with butter.
In a medium bowl fitted with a mixer, combine sugar and eggs. Mix on medium/low for 4-5 minutes.
Beat in oil, and vanilla extract.
Add flour, baking powder and cinnamon and mix for 1-2 minutes.
Add thinly shredded carrots and walnuts and stir by hand.
Pour in cake pan and bake for 30-35 minutes or until center of cake comes out clean when a toothpick is inserted into the center.
Allow cake to cool before removing from pans.
Calories: 289kcal | Carbohydrates: 54g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 44mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5425IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg