Ingredients
- Butter, for pans
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 tablespoons canola or vegetable oil
- 4 large eggs
- 4 to 6 carrots, grated
Directions
Preheat oven to 375 degrees F.
Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans.
In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By khyles
on June 19, 2011
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Very nice, very simple. Yes, the batter might seem dry at first because the carrots will add so much moisture. If it's dry, try adding a little more carrot or grating it finer, and definitely use an electric mixer for this one. I made mini cupcakes & will bake them at 350° next time. This is my new go-to recipe for carrot cake!
By bhmej1
Penobscot, ME
on April 25, 2011
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I don't know what the last person did wrong but my 13 year old made this cake for Easter dinner and it was fantastic very moist and tons of flavor. She frosted it with cream cheese frosting but it would have been fine with nothing on top it was so good. Everyone complimented her on the cake. It was kind of fun to say we had a Cake Boss cake for Easter.
By capnlizard
on April 23, 2011
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I followed the recipe exactly, but my batter was so dry that it was more like chunks of damp batter balls than an actual carrot cake batter. When I compared this recipe to others, I saw that most carrot cake recipes call for like half a cup of oil, while this one called for two tablespoons, so I added more oil. It still didn't yield what I would expect for two cake pans' worth of batter, but they are in the oven and I am not really feeling particularly optimistic about this one....
Read all 9 reviews