Chef ILMA,
Professional Chef @ Chef ILMA’s
Professional Chef @ Chef ILMA’s
Recipe • By Chef Ilma
Cinnamon Carrot Cake
In today’s fast-paced world, nothing beats a straightforward recipe that delivers exceptional flavor without the fuss. A delicious carrot cake with warm cinnamon notes and an easy finish.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 cups grated carrots (about 4 medium carrots)
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Mix Dry Ingredients: Whisk together flour, baking soda, cinnamon, and salt in a bowl.
- Mix Wet Ingredients: In a large bowl, beat eggs and sugar until combined. Add oil and mix well.
- Combine: Add dry ingredients to wet ingredients and stir until just combined. Fold in grated carrots.
- Bake: Pour batter into prepared pan. Bake 35–40 minutes, until a toothpick comes out clean.
- Cool: Cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Tips
Fresh carrots: Use freshly grated carrots for best results.
Finish: Dust with powdered sugar for a simple finishing touch.
Storage: Store covered at room temperature up to 3 days, or refrigerate up to 5 days.
