Scrumptious Carrot Cake


1 c granulated sugar
1 c light brown sugar
2 c all-purpose flour
2 t baking soda
1 ½ t salt
2 t ground cinnamon
½ t ground nutmeg
½ t ground ginger
½ t ground cardamom, optional
Scant ¼ t ground cloves
1 ¼ c canola oil
2 t vanilla
4 large eggs, RT
3 cups grated carrots
1 cup, total, add-ins (raisins, currants, walnuts, or pecans)


Preheat your oven to 350°F. Line loaf pans or cake tins with parchment and spray with a non-flavored cooking spray. If you are making cupcakes, place liners in your cupcake tin. Set this aside.
In a large bowl, mix the sugars, salt, oil, and vanilla using a whisk and making sure no lumps remain.
Add in the eggs, one at a time and whisk well, incorporating each before adding the next.
In a separate bowl, using a clean whisk, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if using). Whisking removes the lumps, if any, and helps blend the dry ingredients.
Once well whisked, place half of the dry ingredients into the wet ingredients and whisk to combine. Add the grated carrots and mix this in.
Then fold in the remaining dry ingredients. Chop your nuts finely, if you are using them.
I like to toss my add-ins in about 1 T of flour to coat. This helps to prevent the add-ins from sinking to the bottom of the cake during baking. In the cake pictured here, I’ve used walnuts. Fold your add-ins into your batter.
Pour the batter into the prepared cake tins and bake, following the baking times listed below:
Cupcakes: 18 – 20 minutes
8” cakes: 34 – 36 minutes
Loaf pan: 40-42 minutes
Check that your cakes are done using the toothpick test. Let them cool in their pans until they reach room temperature. Then frost as desired. Here, I’ve used my Velvety Cream Cheese Frosting.
Refer back to my website for instructions accompanied with step-by-step photos.


Delicious, dense and rich carrot cake enrobed in fluffy, velvety cream cheese frosting. Heaven in every bite! And such a breeze to make!


2 8" round cakes OR 2 loaf pans OR 24 cupcakes


Saturday, February 9, 2013 - 3:54am


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