Best Carrot Cake Recipe

Preparation : 20 Minutes

Baking Time : 60 Minutes

Serves : 8-10 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

My friends have been asking my carrot cake recipe and every time, I just screenshot my handwriting recipe to them. I always think that I have written on my website, until recently I realized that I haven’t at all.

I have baked carrot cakes countless times and every time my friends always ask for this recipe. So I thought that I write it down here and it’s a lot easier to share with everyone!

This recipe is the classic one, I modified a lot too. Sometimes with shredded coconut, or with almond meal, hazelnut powder or even with oatmeal.

For this classic Carrot Cake Recipe, you’ll need:

4 Eggs, medium size

1/ Cup (125 gr) of Sugar

Zest

1 Tbsp of Orange Juice

3/4 Cup (180 ml) of Oil

2 Cups (240 gr) of AP Flour

1/2 Tbsp of Cinnamon

1 Tsp of Baking Powder

Vanilla Extract

1/2 Tsp of Salt

14 oz (400 gr) of Carrots, grated

1 Handful of Chopped Almonds, optional

Instructions:

1. Preheat your oven: 170 C (350 F)

2. Clean your carrots and grate them, and keep aside.

3. In your large bowl, add in your eggs and sugar. Beat for 3 minutes or until pale.

4. Add in cooking oil and orange juice, mix a bit.

5. Add in all the dry ingredients, mix with a spatula.

6. Add in grated carrots, carefully fold with the spatula (don’t over mix).

7. Put in your mixture in a springform that is lined with some parchment paper. Scatter some chopped almonds. Tap a bit. Bake in a medium rack for about 60 minutes or when you insert a toothpick and it comes out clean.

8. Cool it for about 15 minutes before you serve it.

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