This delicious carrot cake is the perfect dessert for all-season. It is loaded with essential nutrients. You can have any time of day.
- 1 1/4 cups packed brown sugar
- One cup vegetable oil
- Three eggs
- 1/2 Apple cider
- Two cups Gold Medal all-purpose flour
- Two teaspoons ground cinnamon
- One teaspoon baking soda
- One teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 1-3 cups shredded carrots
- One cup coarsely chopped walnuts (optional)
- 1/2 cup raisins
Heat oven to 350°F. Line bottom of one 13×9-inch pan or two 8-inch or 9-inch round pans with parchment paper; lightly flour or grease sides. Transfer brown sugar, oil, apple cider, and eggs to a large mixing bowl. Then use an electric mixer set to low speed to combine the ingredients. Beat for about 60 seconds. Extend mixing time if necessary. Add flour, cinnamon, baking soda, vanilla, salt, and buttermilk. Beat for about two minutes. Then stir in carrots and walnuts. Pour into pan(s)—Bake for 35-45 minutes. Check for doneness by inserting a toothpick in the center of the cake. If the toothpick comes out clean, the cake is ready. Add baking time if necessary. Cool for 10 minutes.