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Ingredients
| eggs: 4 (large) |
| vegetable oil: 1 1/2 cups |
| dark brown sugar (packed): 2 cups (packed) |
| unbleached all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| ground cloves: 1/2 tsp |
| ginger (minced): 1 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/2 tsp |
| carrots (grated): 3 cups |
| walnuts (chopped): 1 cup |
Chef Og’s Best Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- Preheat oven to 350° F and prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of pan with Parchment paper.
- • Beat the eggs, oil and sugar at high speed until light and fluffy.
- • sift the flour, baking soda, spices and salt together on to a piece of parchment or wax paper.
- • add the dry ingredients to the mixer bowl and mix on low speed until almost incorporated.
- • add the carrot and walnuts and mix at low speed just until smooth.
- • Divide batter evenly into pans evenly and bake for approximately 35-40 minutes, until a cake tester comes out clean.
- • cool in pan for 15 minutes then turn out onto rack and cool completely.