Carrot Cake

Spring and Easter time seems appropriate for carrot cake. I made this delicious cake the other day and it turned out great. I used this recipe from King Arthur Flour with some slight modifications.


I made this cake this time using 1 cup white sugar, and 1 cup brown sugar. I did not really taste a difference and I prefer to use all white sugar like this recipe says.


Get your ingredients together and combine your dry. I combined my spices in with the dry as well even though it says to add it in with the wet, I mean it’s all going in the same place right? Throw your sugar, eggs, vanilla and oil in a mixer (I LOVE my KitchenAid).


Prepare your pans

Oil up your pans, I like to use Crisco and dust it with flour.




I used two pans for a double layer cake, but you can do more if you’d like. Put your cake pans in a pre-heated oven heated to 350 degrees and bake for 35-40 minutes. Prepare your frosting while you’re waiting for your cake to bake.


The finished product

Make sure you wait for your cake to cool before you frost it.



Just one slice.. I promise









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