
Carrot Cake
A delicious international dish. Perfect for vegetarians. Dairy-free option.
Total Time
139 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 pound carrots (6 or 7 large carrots)
- peeled
- 2 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 1/2 cup packed dark brown sugar
- 1 1/4 cups vegetable oil
- 4 eggs
- lightly beaten
Instructions
- 1
Preheat the oven to 350°F.
- 2
Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil.
- 3
In addition, you can also place a cut-out parchment circle on the bottom of the pan. 2 Grate the carrots with a grater (the old-school way!) or a food processor.
- 4
I prefer medium-grated carrots—not too big, not too fine. 3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar.
- 5
Stir in the oil and eggs, then the carrots. 4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean. 5 Cool completely, then frost cream cheese frosting.