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A traditional carrot cake recipe that moist, easy, and fresh carrots and cream cheese frosting.
Ingredients:
- 1 cup of vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs at room temperature
- 2 vanilla extract teaspoons
- 2 1/2 cups carrots grated see note
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cinnamon teaspoons
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1 cup buttermilk
Instructions:
Preheat oven to 350 F.
Grease and flour 3 round cake pans. Set aside.
In a large bowl cream together oil, sugar, and brown sugar.
Mix in eggs and vanilla extract.
Fold in carrots. Set aside.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
Pour the batter evenly into the prepared cake pans.
Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not overbake. The cake will continue cooking as it cools.
Once cooled frost with cream cheese frosting and top with pecans (if desired)
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