Description
A classic and moist old-fashioned carrot cake, sweetened with brown sugar and loaded with shredded carrots.
Ingredients
Scale
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 ½ cups brown sugar
- ¾ cup vegetable oil
- 4 cups shredded carrots
- 4 eggs (at room temperature)
- Cream cheese (softened), for frosting
Instructions
- Preheat your oven to 365°F (185°C) and grease a 9”x13” glass pan.
- Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- Beat the eggs in a stand mixer until frothy; add brown sugar and mix until dissolved.
- Incorporate vegetable oil into the egg mixture gradually.
- Mix in the dry ingredients slowly until just combined; then fold in shredded carrots gently.
- Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
- Allow cooling completely before frosting with cream cheese.
Notes
Use fresh carrots for better flavor and avoid overmixing to prevent a dense cake.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg