A Very Moist Carrot Cake

This carrot cake is so moist it doesn't need icing! It would make a great addition to your Easter cakes collection.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 727 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 4 eggs
• 2 cups grated carrots
• 0.25 teaspoon salt
• 2.25 cups all-purpose flour
• 1.5 cups vegetable oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

Step 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.

Step 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.

Step 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.