Carrot Cake Recipe

Recipe adapted from Canadian Living, I excluded the crushed pineapple and pecans but you can go to the original recipe page to see.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp nutmeg
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups grated carrots

+ Cream Cheese Buttercream Icing

Steps

1. Preheat oven to 350 degrees Fahrenheit  (180 degrees C) 
2. Prepare dry ingredients: Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg. 
3. Prepare wet ingredients: beat together eggs, white and brown sugar, oil and vanilla.
4. Pour egg mixture into flour mixture until moistened. 
5. Stir in carrots until well combined. 
6. Pour into pan. 
7. If making cake: Bake for 40 minutes or until cake tester comes clean. 
8. If making cupcakes: Bake for 25 minutes or until cake tester comes out clean. 

1. Preheat oven to 350 degrees Fahrenheit  (180 degrees C)

2. Prepare your dry ingredients. In a mixing bowl, add flour and baking powder. 

Add cinnamon and baking soda:

Add nutmeg and mix your dry ingredients together. 

3. In a separate bowl - measure out granulated sugar and brown sugar.

4. Add 3 eggs to your sugar mixture.

5. Beat the eggs and sugar together:

6. Add oil and vanilla, beat together

7. Next step we're going to egg mixture into flour mixture until well moistened. 

Mix together until well blended

8. Next, grate 2 cups worth of carrots and add to your batter:

9. If you're making:

Cake - Fill the cake pan (or cupcake pans) with the cake batter. Bake for 40 minutes, or until cake tester comes out clean. 

Cupcakes - Fill the cupcake liners 3/4 full. Bake for 25 minutes or until cake tester comes out clean. 

The Final Product

Icing the Cake

Make sure your cake/cupcakes are cooled completely before you start icing (or else the warmth of the cake will melt the icing!).

Icing the cake for my Halloween Party :)