Mom’s Classic Carrot Cake
Mom’s Classic Carrot Cake – this is an absolute classic, super easy and can be made as a sheet cake or a layer cake!
- Total Time: 45 minutes plus cool time
- Yield: 12 to 15 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large eggs, room temperature, slightly beaten
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups grated carrots (about a pound)
- 1 cup chopped walnuts or other nuts, optional for cake and garnish
- Frosting, recommended Mom’s Cream Cheese Frosting
Instructions
Preheat oven to 375 degrees. Grease or spray a 10x15x1″ sheet pan or 2 8″ round cake pans.
In a large bowl, beat eggs, oil, and sugar until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt; add to egg mixture and beat well. Stir in carrots and nuts. Pour into prepared pans.
Bake about 35 minutes until the, when gently pressed springs back. If making in a sheet pan, carefully turn front to back at about 25 minutes. Check it early; ovens vary and this is a higher temperature. Cool on a wire rack.
Frost and decorate as desired.
Note on servings: this cake goes further made in a sheet pan; I generally cut three slices across and five down the length, which yields 15 generous pieces.
Find it online: https://frugalhausfrau.com/2019/03/27/moms-classic-carrot-cake/