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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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A very moist cake, no icing needed but goes well with nut icing. Ingredients:
1 1/2 cups vegetable oil |
2 cups white sugar |
4 eggs |
2 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 cups grated carrots |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
3. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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