Carrot Cake

The method for this cake reminds me of making homemade pancakes or blueberry muffins. If you have a couple of bowls and can stir ingredients together, you can make this easy cake!

Tip 1:

Whisk your dry ingredients really well. This is a really important step. We want our baking soda to be well mixed throughout the flour; otherwise, you might have little pockets of it in your baked cake, which don’t taste very good (they can also turn your carrots green). So, use a whisk to really mix the flour, baking soda, salt, and cinnamon before adding any of the wet ingredients.

Tip 2:

Add carrots, nuts, and raisins for texture. Watch our video to see the incredible texture that raisins and nuts add to this cake. I realize not everyone loves them, so if that’s you, feel free to leave them out. Otherwise, keep them in for the best texture.

Tip 3:

How to tell when carrot cake is done. The recipe below makes enough batter for two cake layers. To bake your cake, divide the batter evenly between two baking pans and bake in a preheated 350°F oven. Then, to tell when they are ready to come out of the oven, the top should spring back when very lightly touched in the center. If you leave a dent in the cake, it needs more time in the oven to finish baking

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