In this homemade easy moist carrot cake recipe, we’ll go over the ingredients and what they help create the final delicious cake. A moist carrot cake is the final product. Isn’t that the goal, get to dessert? This dessert will be consumed with delight on any table.
How does one create a moist carrot cake? What if one was to substitute some of the oil with applesauce? You would get a moist cake that is a little healthier than most.
Flour: All-purpose or bread flour, either will work for this recipe. I have tried both and the results are the same…YUM!
Baking Powder: This is what is used to make the cake rise. In order to get the most out of baking powder make sure it is less than 6 months old.
Cinnamon, Nutmeg and Vanilla: Oh my! These are what gives the cake the hint of spice.
Oil and Applesauce: This is where some of the moistness of the cake comes from.
Granulated sugar and light brown sugar: Gives the cake a certain richness granulated sugar alone can’t.
Carrots: Grating the carrots by hand will help release the moisture from the carrots. When grating the carrots half of the carrots will have a course setting and half will have a fine setting. This will give you a moist cake and will keep the cake together with the finely grated carrots while still allowing the course gratings to show thru when you cut into a delicious slice. If you decide to use already grated carrots from the store, the final cake may not be as moist as grating the carrots yourself
2 cups of Flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking powder
½ teaspoon of salt
¾ cup granulated sugar
1 ¼ cup of light brown sugar
4 whole eggs
2 teaspoons of vanilla extract
1 cup of canola oil
½ cup applesauce
1 ½ cups finely grated carrots
1 ½ cups coarsely grated carrots
½ cup of raisins (optional)
¾ cup of walnuts (optional)
Preheat the oven to 350 degrees Fahrenheit.
1. Combine eggs, brown sugar, granulated sugar, oil, vanilla, and applesauce and blend
well. Add grated carrots and blend well.
2. In a separate bowl combine flour, baking powder, salt, cinnamon, nutmeg and whisk
together. Note: raisins and nuts can be added here as well.
3. Combine the ‘wet’ ingredients with the dry ingredients and mix thoroughly.
4 Pour into a prepared single 9 inch round baking pan and bake in a 350 ⁰F for
50-60 minutes.
Batter divided into 2, 9 inch round baking pans, bake for 30-38 minutes.
For large muffin tins: makes about 8 individual large muffins, bake for 30-34 minutes