Homemade Carrot Cake

Homemade Carrot Cake is one of mine and my husbands favorite cake recipes. To me there is nothing like homemade dessert goodies.

The great thing about this homemade carrot cake recipe is that it is moist, soft and one that you would love to bake again and again. This recipe is also very easy to make. Don’t you love easy recipes? I know I do!

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Carrot Cake Ingredients:

1 Cup Olive Oil
1 Cup Sugar
1/2 Cup Brown Sugar
3 Eggs
2 Tsp. Vanilla Extract
3 Cups Shredded Carrots
2 Cups All Purpose Flour
2 Tsp. Baking Soda
1 Tbsp. Cinnamon
2 Pinches of Nutmeg
1 Cup of Milk
1/2 Cup of Walnuts (optional) In this recipe I did not add nuts but if you want to I would add in about 1/2 cup of your choice of nuts.

For the cream cheese Frosting you can get the my recipe below! For this Homemade Carrot Cake recipe I doubled the recipe, just so that I could have extra frosting in the middle of this cake!

Cream Cheese Frosting Recipe!

Carrot Cake Directions:

Preheat your oven to 350 degrees.

Tip: I like to use a big bowl for wet ingredients. That way I can dump all of the dry ingredients into a bigger bowl without having to scrape the bowl or waste a drop by getting it into the dry ingredients.

In a big bowl add in your olive oil, sugar, brown sugar eggs, milk and vanilla. Stir in all of your ingredients until all ingredients are well blended together. Be sure to not over mix! 😉

Next, shred 3-4 carrots or a total of 3 Cups of shredded Carrots. You can use a food processor for to make it easier or shred it by hand. I used my food processor which makes the process 10 times easier.

Grab one here if you would love to have one in your kitchen collection!

Once you have 3 cups of carrots shredded you will dump it in your bowl and mix all of the carrots in with the wet ingredients.

Now you will grab another bowl and put together all of the dry ingredients.

Measure out your flour, cinnamon, baking soda and add in 2 pinches of nutmeg.

Use a whisk or fork to mix all dry ingredients together until well blended, but don’t over blend.

Now dump all of your dry ingredients into the bigger bowl with all of the wet ingredients and stir everything together until you don’t see any clumps of flour anymore.

Dump your cake mix into two 9 inch cake pans and bake in the oven for 20-25 minutes or until toothpick comes out clean.

After the cake is baked all the way through, you will need to pull it out and set it on the counter to cool! Once it is cooled, put your choice of frosting on the cake and enjoy!

I crumbled some of the cake that was stuck in the pan on top of the cake to add some texture.