Easy Moist Carrot Cake From Scratch
Easy Moist Carrot Cake From Scratch - This homemade carrot loaf cake is a delectable, tasty and mouthwatering dessert. It uses fresh Carrots, walnuts and aromatic spices like Cinnamon, Nutmeg, and cloves.
Servings 12 Slices
- 1.25 Cup All purpose flour
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg optional
- 1/4 Tsp Cloves optional
- 1/4 Tsp Salt
- 3/4 Cup Sugar
- 2 Eggs Large
- 1/2 Cup Vegetable Oil
- 1 Tsp Vanilla Extract
- 1.5 Cup Carrot
- Walnut or Pecan Roughly chopped
Grease and flour a 9x5 loaf pan with some room temperature butter.
Grate the Carrots and set it aside.
Combine the flour, salt, baking powder, nutmeg, cloves, and cinnamon. Whisk together and set aside.
Whisk together the eggs and sugar for about 2 to 3 minutes. Add the oil and the vanilla extract. Whisk together again until the Oil is fully incorporated into the mixture.
Whisk together the eggs and sugar for about 2 to 3 minutes. Add the oil and the vanilla extract whisk together again until the oil is totally incorporated into the mixture.
Fold in the grated carrots and once it's well combined, fold in the flour till it's also well blended with the mixture then fold in the nuts till everything is well combined.
Pour the batter into the prepared pan then sparingly sprinkle the broken nuts on top of the batter.
Place inside a 350ºF oven and bake for 40 to 50 minutes or till a toothpick inserted into the middle of the Cake comes out fairly clean.
Leave on the table top to cool down before serving.
Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 159mg | Fiber: 0g | Sugar: 13g | Vitamin A: 2715IU | Vitamin C: 0.9mg | Calcium: 50mg | Iron: 0.9mg