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Carrot Cake Recipe USA

This carrot cake recipe is an American classic! There’s no more delicious way to use up the carrots you pull out of your garden in the fall. Eat it as a breakfast bread, as a snack after school, or frost it for a special dessert after dinner.

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American Carrot Cake recipe USA

Ingredients

2 cups (500 mL) all purpose flour
1 teaspoon (5 mL) baking soda
3/4 teaspoon (3 mL) salt
3/4 teaspoon (3 mL) ground cinnamon
1/2 teaspoon (2.5 mL) ground nutmeg
1 cup (250 mL) golden brown sugar
1 cup (250 mL) unsalted butter, room temperature
4 large eggs
3 tablespoons (45 mL) fresh lemon juice
2 teaspoons (10 mL) grated lemon zest
2 cups (500 mL) coarsely grated peeled carrots

Directions

Preheat oven to 350°F (180°C).

Butter a square cake pan or a loaf pan. Sift first 5 ingredients into medium bowl.

Using an electric mixer, beat brown sugar and butter in a large bowl until well blended, then add eggs, lemon juice, and zest and beat for another three minutes. Add sifted dry ingredients; beat until blended. Stir in carrots. Transfer batter to prepared pan. Bake until tester inserted near the center comes out clean, about 40 minutes.

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