Irresistibly Easy Carrot Cake That Melts in Your Mouth!

This Easy Carrot Cake is a delightful treat that impresses with its fluffy texture and comforting flavors, perfect for any occasion.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 250

For the Cake

2 cups All-Purpose Flour Can substitute with gluten-free flour.
1 cup Granulated Sugar Feel free to reduce for a lighter treat.
1/2 cup Brown Sugar Can substitute with more granulated sugar.
1 teaspoon Baking Soda Ensure it's fresh for best results.
1 teaspoon Ground Cinnamon Apple pie spice is a good alternative.
1/4 teaspoon Ground Nutmeg Optional.
1/2 teaspoon Salt Enhances overall flavor.
1/2 cup Vegetable Oil Can use unsweetened applesauce for a lighter cake.
2 Large Eggs Should be at room temperature.
2 cups Grated Carrots Fresh is always best!
1/2 cup Chopped Walnuts or Pecans Optional; substitute with sunflower seeds for nut-free.
1 teaspoon Vanilla Extract Leave out for vegan adaptation.

How to Make Easy Carrot Cake

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt until combined.
In another bowl, whisk together vegetable oil, eggs, grated carrots, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry mix until just combined, being careful not to overmix.
Divide the batter evenly between the two prepared pans. Smooth the tops and tap to release air bubbles.
Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, frost with cream cheese frosting or buttercream and serve.

Optional: sprinkle cinnamon on top for extra flavor. Enjoy!