Carrot Cake Recipe with Oil
My carrot cake recipe with oil is so easy and fast to make and is incredibly moist! Creamy, rich, cream cheese buttercream top this perfectly luscious cinnamon spiced carrot cake.
Servings 12
Equipment
- Electric stand of hand mixer
- Medium Bowl
- Rubber Spatula
- Three 6" cake pans or two 8" cake pans
Ingredients
- 2 cups all purpose flour
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoon baking soda
- 2 teaspoon salt
- 2 teaspoon cinnamon
- 1½ cups vegetable oil
- 2 teaspoon pure vanilla extract
- 4 eggs at room temperature
- 3½ cups grated carrots use the smallest hole for grating
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350 degrees F. Spray three 6" or two 8" cake pans with non stick spray and set aside.
- In the bowl of your electric stand mixer with the paddle attachment or using a medium bowl with a handheld mixer mix flour, brown sugar, white sugar, baking soda on salt until combined.
- With the mixer on low speed, gradually add oil and vanilla.
- Again with the mixer on low speed, add in eggs one at a time. Be sure to let each egg incorporate fully before adding the next egg.
- Stop the mixer. Fold in carrots and nuts (if you choose to add them!)
- Divide the batter evenly between cake pans.
- Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the centre of the cake comes out clean.