Rich Carrot Cake
An indulgent carrot cake recipe featuring sweet shredded baby carrots for incredible flavor and texture.
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Instructions
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Preheat the oven to 350 F and grease a 9x13-inch pan.
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In a large bowl, beat the oil, sugar, brown sugar, vanilla, and eggs.
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Stir in half of the flour, baking soda, cinnamon, and salt.
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Add shredded carrots, beat well, then beat in the remaining flour.
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If desired, stir in 1/2 cup chopped walnuts.
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Pour batter into the prepared pan and spread evenly.
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Bake for 45 to 55 minutes, until dark golden brown and the center springs back.
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Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
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If desired, fold remaining chopped walnuts into the cream cheese frosting.
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Spread frosting over the cooled carrot cake.