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Carrot Cake

Straight-up carrot cake with no raisins, nuts, or pineapple, with the warmth of cinnamon!
Course Dessert
Cuisine American
Servings 12 slices


  • 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)


  • 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.
Keyword cake, carrot cake