This cake is super moist – even when eaten straight from the fridge. If you haven’t tried a carrot cake before then you should know that this cake doesn’t really taste like carrots. As with any traditional carrot cake, you can definitely taste the spices in there, yet it’s not overly spiced.
In this recipe, I used oil rather than butter. The cake is so flavorful that we don’t need to add butter for flavor. Oil makes this cake fluffy and oh-so-moist. I used an equal amount of brown sugar and white (granulated) sugar because that’s how I like it. You can use either just white sugar or brown sugar or a combination of the two. Brown sugar has a molasses taste and it makes the baked good moister than white sugar does. Yet if you just stick to the recipe, you won’t regret anything 🙂 I love my carrot cake with walnuts, but you can replace it with raisins or use both raisins and nuts (about 1 – 1 1/4 cups in total), or even shredded coconut.
This carrot cake is very easy to make! Start by whisking the eggs and sugar until fluffy and thoroughly combined for about a minute or two, then add the oil slowly in a steady stream, and then fold in the grated carrots. You can grate the carrots either by hand on a box grater or in a food processor fitted with a large or fine shredding disk. Next, fold in the dry ingredients and nuts and you’re done!
Grating the carrots is easier than you think! It really didn’t take me that long, and I used a box grater.
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