Easy and Moist Carrot Cake

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Carrot Cake Recipe

Ingredients

1 cup white sugar
1 cup brown sugar
1 1/4 cup vegetable oil
2 tsp vanilla extract
4 large eggs (about 50gm each)
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
3 cups grated carrots
1 cup walnuts or peacans (or both)


Method:

Beat the eggs and sugar until it dissolves and become pale in colour.  Add vegetable oil. Then add the vanilla. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist. 

Next add in the sifted flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots, with spatula.

You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.

Greased baking pan, and lined with baking sheet.  Pour batter into pan and bake at 350 Farheinet in a 8x8x3 in pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.

Enjoy...!