Try this moist carrot cake for a Thanksgiving dessert - use one bowl for the ingredients and then dust it with powdered sugar to serve.
- 2 1/2 c flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 tsp cloves
- 1 1/2 c sugar
- 1/2 c brown sugar, packed
- 4 eggs
- 1 1/2 c vegetable oil
- 1 lb carrots, peeled and grated
Preheat the oven to 350 and grease and flour a bundt pan.
Peel and grate the carrots. I grate them on a box grater, but if you don't feel like using the elbow grease, you can use bagged shredded carrots - which might be tougher in the finished product - or put chopped carrots in a food processor to grind it.
Stir together the dry ingredients - through cloves - in a large bowl. Make a well in the middle and add the wet ingredients, stirring well, then add the carrots last and mix fully.
Pour the batter into the bundt pan, and bake 55-65 minutes. Cool completely in the pan before flipping onto a plate.
Dust with powdered sugar and serve.
Easy Autumn Carrot Cake
Try this not-too-sweet carrot cake for the perfect holiday dessert.
Ingredients
- 2 1/2 c flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 tsp cloves
- 1 1/2 c sugar
- 1/2 c brown sugar, packed
- 4 eggs
- 1 1/2 c vegetable oil
- 1 lb carrots, peeled and grated
Instructions
- Preheat the oven to 350 and grease and flour a bundt pan.
- Stir together the dry ingredients - through cloves - in a large bowl. Make a well in the middle and add the wet ingredients, stirring well, then add the carrots last and mix fully.
- Pour the batter into the bundt pan, and bake 55-65 minutes. Cool completely in the pan before flipping onto a plate.
- Dust with powdered sugar and serve.