Moist Carrot Cake Delight
Indulge in the exquisite moistness of this carrot cake masterpiece! A perfect addition to elevate your Easter cake selection.
Ingredients
| 1 ½ | cups vegetable oil |
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| 2 | cups white sugar |
| 4 | eggs |
| 2 ¼ | cups all-purpose flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon |
| ¼ | teaspoon salt |
| 2 | cups grated carrots |
Instructions
| 1. | Begin by preheating the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch cake pan. |
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| 2. | Using an electric mixer, cream together the vegetable oil and white sugar in a large bowl. Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. |
| 3. | In a separate bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring well. Gently fold in the grated carrots until evenly distributed. Transfer the batter into the prepared pan. |
| 4. | Bake the cake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. |
Published on Jul 20, 2024 by Luminița