A very moist cake, no icing needed but goes well with nut icing.
Ingredients
- ½ cups vegetable oil: 1 piece
- white sugar: 2 cups
- eggs: 4 piece
- ¼ cups all-purpose flour: 2 piece
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.25 tsp
- carrots: 2 cups (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
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Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
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Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
