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The ingredients for this cake are simple, and I bet you already have a lot of them in your kitchen. The full recipe is below, but here’s a quick overview:
I like to use all-purpose flour, but you can also use whole wheat or white whole wheat flour in place of some of the all-purpose flour. Replace the flour with your preferred gluten-free flour blend to make a gluten-free carrot cake.
Baking soda helps the cake rise. We don’t add baking powder because the cake doesn’t need it.
The cake tastes great because it has salt, cinnamon, and vanilla extract in it.
The oil keeps the cake moist, and any oil with a neutral taste will do. (Melted coconut oil also works, but the baked cake will have a light coconut flavor.)
Sugar makes the cake fluffy, moist, and tasty. I like to use both white sugar and brown sugar, but you don’t have to. Since we posted the recipe, some of our readers have asked if the amount of sugar in the recipe can be cut down. You can, but remember that the amount we tell you will make the moistest cake.
Eggs are what gives the cake its shape.
This is the best carrot cake because it has a lot of carrots. I like to grate my carrots by hand because I like the way they feel. You can also use a food processor or buy carrots that have already been grated. When we first made the cake, we cut back the amount of carrots to two cups because three cups seemed like a lot. We were a little sad when we took it out of the oven and let it cool. So, if you’re making the cake and start to question how many carrots the recipe calls for, don’t. You need all three cups. After all, it is a carrot cake.
Pecans and raisins aren’t necessary. Some people love nuts and raisins in carrot cake, but others can’t stand them. These are completely up to you, so choose what you like.
HOW TO MAKE THE CAKE BATTER
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