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+ servings
slice of homemade carrot cake on rustic plate

Classic Carrot Cake

Moist and flavorful carrot cake perfect for a simple family dinner or a get together.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 10
Calories 310 kcal


  • 2 Mixing Bowls
  • (3) 9" Cake Pans or (1) 13"x9" Cake Pan


  • 2 Cups All-Purpose Flour
  • 2 Cups Granulated Sugar
  • 2 Cups Grated Carrots washed and peeled
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon
  • 4 Large Eggs
  • 1 Cup Vegetable Oil
  • Frosting


  • Preheat oven to 375 degrees
  • Grease your cake pans and dust them with flour
  • In your mixing bowl, add your all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Stir gently until well combined
  • In second mixing bowl, add eggs and oil and beat well
  • Fold in dry ingredient mixture followed by your shredded carrots
  • Pour cake batter into greased and flour dusted cake pan(s)
  • Bake in preheated oven for 24-26 minutes. You cake is done when an inserted skewer comes out clean
  • Carefully remove cake and cool in cake pans on wire rack for 10 minutes
  • Remove cake from pan(s) and continue to cool the rest of the way
  • Frost your cake, serve and enjoy!


Calories: 310kcal
Keyword Carrot Cake
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