Carrot Cake
Straight-up carrot cake with no raisins, nuts, or pineapple, with the warmth of cinnamon!
Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup orange juice
- 1 cup sour cream
- 1 1/4 cups vegetable oil
- 1 tsp vanilla extract
- 3 cups grated carrots food processor or hand-grated (not a bag)
Instructions
- Step 1:Preheat oven to 325 degrees and prepare cake pans with pan spray. Please be generous with the spray...oftentimes I think cakes don't come out of the pan because there isn't enough spray.
- Step 2:In a mixing bowl, combine flour, cinnamon, baking soda, baking powder, and salt with a whisk.
- Step 3: In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, white and brown sugars, OJ, sour cream, oil, and extract. Scrape the sides and bottom of the bowl.
- Step 4:Gradually add in the the dry ingredients, and combine with the wet until incorporated. Scrape the bowl again.
- Step 5:Fold in the grated carrots, and combine the batter until fully mixed.
- Step 6: Pour a third of the batter (a little more than 2 cups) in each 6 inch pan (these are 2 inch high pans) and bake until a toothpick comes out clean. Every oven is different, so check every five minutes after 30 minutes, but don't be alarmed if it takes a while to bake...carrot cake is very dense!
- Step 7:When toothpick comes out clean, remove them from the oven to cool for about 15-20 minutes.