Carrot Cake

I made this cake for a friend’s party, but it smelled so good coming out of the oven I wanted to scarf it down immediately, sans frosting.  A lot of carrot cake recipes have nuts or pineapple or applesauce in them.  This recipe is simple and to the point: a delicious cake. It also makes great cupcakes (just begin checking done-ness at around 15 minutes) or can be doubled to make a large 9 x 13 x 2 rectangular cake.


  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cups carrots, grated
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Beat the two eggs.  Add sugars, vanilla, and oil.  Stir to combine.
  3. Add the grated carrots to the wet mixture.
  4. In a separate bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  5. Gently stir in the flour mixture into the wet mixture.
  6. Pour the batter into a lightly greased 9 x 9 x 2″ pan.
  7. Bake in a 350 degree oven for 30-40 minutes until toothpick inserted in center comes out clean.


Frost with a mildly sweet cream cheese frosting, like my “Good with Everything” cream cheese frosting and enjoy!




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Filed under Bakery, Sweets

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