– 2 cups all-purpose flour – 2 cups grated carrots – 1½ cups granulated sugar – 1 tsp baking powder – 1 tsp baking soda – ½ tsp salt – 1 tsp ground cinnamon – ½ tsp nutmeg – 4 large eggs – 1 cup vegetable oil – 1 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan to ensure the cake doesn't stick when baked.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and evenly distributed.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix or the cake may become too dense when baked.
Fold in the grated carrots and walnuts (if using). The batter should be thick and chunky, evenly mixed with no dry flour left in the bowl.
Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with few crumbs.
Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with few crumbs.