Carrot Cake

Carrot cakes are thought to have evolved from carrot puddings by the Europeans in the Medieval times when carrots were used as an alternative to sweetness in sugar.

However, besides history, this simple-to-make, perfectly sweet, and incredibly moist carrot cake with a burst of flavors topped with cream cheese frosting and walnuts is just spectacular.

Here’s the recipe for this perfectly Moist and Luscious Carrot Cake;

Directions

• Grease a 9×12-inch baking pan and set aside.
• Sift flour, baking powder, baking soda, salt, and cinnamon in a bowl.
• Set aside.
• In a separate bowl, mix sugar and eggs until thick and pale.
• Add oil and mix well.
• Gradually add in the sifted dry ingredients in batches.
• Mix until well combined.
• Fold in the carrots and nuts.
• Pour batter evenly into the greased baking pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 45-50 mins in the preheated oven.
• Insert a toothpick to check if the cake is done (the toothpick should come out clean).
• Let cool completely.
• Spread on your favorite Cream Cheese Frosting and Enjoy.