Homemade Carrot Cake Recipe (Moist, Bakery Style)

This homemade carrot cake recipe bakes up incredibly moist and soft. Don't even think about getting a tiny slice of this cake because you WILL be back for more. I get asked for this recipe often so if you plan on taking this to an event have the recipe handy.

Everytime I make this cake I find myself sneaking into the kitchen and cutting little thin slices and before I know it the whole cake is gone! The cream cheese icing is creamy with just the right amount of sweetness to compliment this carrot cake.

I got this recipe from my sister Nikki. She doesn't bless us with her cooking much, but when she does it is always a hit.

Feel free to add in raisins, pineapples and coconut if you like that in your carrot cake.

Ingredients

Granulated sugar 1 1/2 Cup (24 tbs)
Vegetable oil 1 Cup (16 tbs)
Eggs 3 Medium
All purpose flour 2 Cup (32 tbs)
Cinnamon powder 2 Teaspoon
Baking soda 1 Teaspoon
Vanilla 1 Teaspoon
Salt 1/2 Teaspoon
Grated carrot 3 Cup (48 tbs) , finely grated (baby carrot)
Walnuts 1 Cup (16 tbs) , coarsely chopped (Optional)
Frosting 1 Cup (16 tbs)

Directions

GETTING READY

1. Preheat oven to 350 degrees F.

2. Grease a 13x9-inch pan or two 8 or 9 inch round pans with shortening and lightly flour. Set aside.

MAKING

3. In large bowl, add granulated sugar, oil and eggs, Mix with electric mixer on low speed for about 30 seconds or until fully combined.

4. In a separate bowl, whisk together flour, cinnamon, baking soda and the salt till combined.

5. Add the dry mix into the wet mix slowly, mixing it each time before adding the next batch. Mix to combine.

6. Put vanilla and add the carrots. Mix till combined.

7. Pour into the prepared pans evenly.

8. Bake for around 35 minutes, or till toothpick comes out clean.

9. Remove from the oven and cool for around 10 minutes

10. Invert the pans and tap to remove the cakes on to the cooling rack. Cool them completely.

11. Frost cake all around and sprinkle walnuts generously on the top.

SERVING

12. In a serving plate, slice the cake and serve it as a dessert.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 644Calories from Fat 314

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 335 mg13.96%

Total Carbohydrates 77 g25.7%

Dietary Fiber 2 g8%

Sugars 53 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet