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Fluffy Carrot Cake

Moist & Fluffy Carrot Cake That Grandma Would Adore

This Moist & Fluffy Carrot Cake is a delightful crowd-pleaser, bursting with warm spices and fresh carrots, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Granulated Sugar Can reduce for less sweetness.
  • 1 cup Light Brown Sugar Dark brown sugar can be used for a richer taste.
  • 4 large Eggs Flax eggs can be used as a vegan option.
  • 2 teaspoons Vanilla Extract Highly recommended for flavor.
  • 2 cups Carrots (grated and pureed) A mix of shredded and pureed gives the best texture.
  • 2 cups All-purpose Flour Can substitute with a gluten-free blend.
  • 1 teaspoon Baking Soda Ensure freshness for optimal effectiveness.
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon Adjust according to taste.
  • ½ teaspoon Nutmeg Adjust according to taste.
  • ¼ teaspoon Ground Clove Adjust according to taste.
  • 1 cup Buttermilk Can substitute with yogurt or dairy-free milk mixed with vinegar.
  • 1 cup Pecans (optional) For garnish, can be omitted.
For the Frosting
  • 8 oz Cream Cheese Room temperature for easy mixing.
  • ½ cup Butter Softened for smooth spreading.
  • 4 cups Powdered Sugar Adjust for desired sweetness.
  • 2 teaspoons Vanilla Extract Optional for added flavor.

Equipment

  • Electric mixer
  • mixing bowls
  • measuring cups
  • measuring spoons
  • spatula
  • Cake Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease three round cake pans with vegetable oil or butter.
  2. In a large mixing bowl, cream together vegetable oil, granulated sugar, and light brown sugar using an electric mixer for 2–3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
  4. Fold in the grated and pureed carrots gently into the batter.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ground clove.
  6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  7. Split the batter into prepared cake pans and bake for 15–18 minutes.
  8. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Frost with cream cheese frosting and optionally sprinkle with chopped pecans before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for best results and avoid overmixing to maintain a fluffy texture.

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