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Ed Boettcher

Easy Carrot Cake Recipe

Carrot Cake with Cream Cheese frosting
Print Recipe
Prep Time 25 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 2 Cups all-purpose flour
  • 2 tsp Ground Cinnamon
  • 2 tsp Nutmeg
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 1/2 cup Raisins (optional)
  • 3/4 cup Walnuts (optional)
Wet Ingredients
  • 4 whole Eggs
  • 2 tsp Vanilla Extract
  • 1/2 cup Applesauce
  • 1 cup Canola Oil
  • 1 1/4 cups Brown Sugar
  • 3/4 cups Granulated sugar
  • 1 1/2 cups Finely Grated Carrots
  • 1 1/2 cups Coarsely Grated Carrots

Equipment

  • 1 Large 2.5 quart bowl
  • 1 Medium 1.5 quart bowl
  • 1 spatula
  • 2 9 inch round cake pans
  • 1 Electric mixer
  • 1 cheese grater
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 Plate for grated carrots
  • 1 Can of Non-Stick Cooking Spray (baking)

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 1. Peel and grate carrots, ½ carrots with fine grater holes, ½ carrots with coarse grater holes. You want to finish with 1 1/2 cups of Finely Grated Carrots and 1 1/2 cups of coarsely grated carrots.
  3. 2. In a large bowl combine Eggs, Brown Sugar, Granulated Sugar, Oil, Vanilla, and Applesauce and blend well with mixer. Add Grated carrots.
  4. 3. In a medium bowl combine all of the dry ingredients: Flour, Cinnamon, Nutmeg, Baking Powder, Salt, Raisins and Walnuts and mix throughly.
  5. 4. Combine the dry ingredients with the wet ingredients and mix thoroughly.
  6. 5 Pour into prepared 9 inch cake pan(s).
  7. 6. Single 9 inch cake pan: Bake @ 350 Degrees F for 50-60 minutes
    Divided into 2 9 inch cake pans: Bake @ 350 Degrees F for 30-38 minutes
    Jumbo muffin tins: Bake @ 350 Degrees F for 30-34 minutes