Easy Carrot Cake

If you are looking for the perfect carrot cake recipe from scratch, this is it!
This easy carrot cake is everything you expect out of carrot cake. It’s simple to make, moist and delicious. I can’t wait for you to try it!

Ingredients:

Carrot Cake Recipe:

2 cups (260 grams) all-purpose flour
2 tablespoons (27.6 grams) baking powder
½ teaspoon (2 grams) salt
1 ½ teaspoons (2 grams) ground cinnamon
400 grams raw peeled carrots (about 2 ½ cups cubes)
4 large eggs (200 grams), at room temperature
1 ¼ cups (250 grams) granulated white sugar
2 teaspoons (8 grams) pure vanilla extract
3/4 cup (180 ml/ 160 grams) vegetable, corn, extra light olive oil, or canola oil

Instructions:

1. Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Peel and cube the carrots.
3. In a separate bowl, whisk or sift together the flour, baking powder, salt, and ground cinnamon.
4. In a blender, add the eggs, carrots, oil, sugar, and vanilla extract. Blend very well.
5. Add the wet ingredients into the flour mixture. Stir batter until there are no lumps. Pour the batter into the prepared pan.
6. Bake in preheated oven for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.
7. The cake can be served plain or with a dusting of powdered sugar.
8. Makes about 8 -10 servings.