Go Back
Rosanna Pansino

Carrot Cake

This was one of the first "real" cakes that I shared on my blog. This picture and post have really helped me more than any other post. I get to see how much I have grown as a baker.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American
CostFull Slice: $0.97 or Full Cake: $15.59
Ingredients Method

Ingredients
  

  • 3 ½ Cup Flour
  • 4 Cups pack dark or light/ but expect the color to be lighter brown sugar
  • 4 tsps. Ground cinnamon
  • ¼ tsps. Ground nutmeg
  • 1 tbsp. Baking powder
  • 1 tsp. Baking soda.
  • 1 ½ tsps. Salt
  • 3 sticks 12 oz of unsalted butter or margarine, melted
  • 4 large eggs
  • 2 tbsps. Vanilla extract
  • 6 cups of shredded carrots

Method
 

  1. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the melted butter, eggs, and vanilla.
  4. Make a well in the center of the flour mixture and add the wet mixture. Mix until no dry streaks of flour remain (do not over mix)
  5. Fold in the shredded carrots.
  6. Divide the batter evenly between the prepared pans and bake until a wooden pick inserted into the center comes out clean, 45 to 55 minutes.
  7. Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
  8. Level off the tops with a cake leveler or a large serrated knife.