How to Make Carrot Cake

This recipe is easy if you have a food processor to grate your carrots, or if you buy them pre-grated. Otherwise it's a huge pain. Literally. You'll scrape the heck out of your knuckles on the grater. Serves 12 to 16.

Things You'll Need

• Cake Pans
• Hand Mixers
• Mixing Bowls
• Toothpicks
• Wire Racks
• Mixing bowls
• 3 c. shredded carrots
• 1 c. cooking oil
• 2 c. sugars
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 4 eggs
• 1 tsp. baking soda
• 1 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees F.

2. Grease and lightly flour two 9-inch cake pans (or one 13-by-9-by-2-inch baking pan). Set aside.

3. Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.

4. Pour batter into prepared cake pans.

5. Bake 30 to 35 minutes (35 to 40 if using a 13-by-9-by-2-inch pan). Cake is done when a toothpick inserted in the middle of the cake comes out clean.

6. Cool cake for 10 minutes.

7. Remove cake from pans and cool thoroughly on a wire rack.

8. Frost with cream cheese frosting (see "How to Make Cream Cheese Frosting").

9. Cover cake and store in refrigerator.

Tips & Warnings

• If you like to jazz up your carrot cake, add one 8-oz. can of crushed pineapple, drained, along with 1/2 c. shredded coconut at the same time as you add the shredded carrots to the batter.

Resources

• Read this Article in Spanish