Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Ingredients
Method
Preparation
Preheat Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt until well combined.
Mixing Wet Ingredients
Combine Sugars and Oil
In another large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
Add Eggs and Vanilla
Add eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Incorporate Carrots
Fold in the grated carrots until evenly distributed.
Combining Ingredients
Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Add Optional Ingredients
If using, fold in the chopped walnuts and raisins.
Baking
Fill Pans
Divide the batter evenly between the two prepared cake pans.
Bake
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Serving
Frost and Serve (Optional)
Once completely cooled, frost with cream cheese frosting if desired and serve.