Carrot cake

A very moist and lightly spiced carrot cake which is delicious by itself or with some cream cheese frosting

(Makes 35 squares)


3 cups Carrot (grated)

4 Eggs

1.75 cups Sugar (granulated)

1 tsp Cinnamon powder

1.5 tsp Ginger powder

1/2 tsp nutmeg powder

1 cup Vegetable oil (flavorless)

2.5 cups All purpose flour

1 tbsp Baking powder

1 cup Milk (whole)

2 tbsp Vanilla extract

Note: Grate your carrots fresh. Store bought grated carrots tend to be dry and lack the moisture needed for this cake


1. Preheat your oven to 350 F

2. Grease and line a 13.5×9.5 inch pan with parchment paper

3. Mix all the dry ingredients except for carrots and set aside

4. Mix all the wet ingredients in another bowl

5. Add the dry ingredients to the wet and combine well

6. Once combined, add the grated carrots to this and mix in very well

7. Bake in the preheated oven at 350 F for 45 minutes or until a skewer inserted in the center comes out clean

8. Cool completely before serving