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One of the Best Recipes for Carrot Cake You’ll Ever Try

Of all the recipes for carrot cake that I’ve tried, this one is both one of the simplest and one of the best. The ginger powder adds a spicy note that works beautifully with both carrots and brown sugar. The slivered almonds, however, are what makes this cake a family favorite!

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Recipes for Carrot Cake: This is the result!

Ingredients

2 cups (500 mL) all-purpose flour
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) ground cinnamon
1 teaspoon (5 mL) ginger powder
1 teaspoon (5 mL) baking soda
1 1/2 cups (375 mL) canola oil
2 cups (500 mL) brown sugar
4 eggs
3 cups (750 mL) grated carrots
1 cup (250 mL) slivered almonds

Directions

Preheat oven to 350°F (175° C).

Butter a round cake pan. Whisk together the flour, salt, cinnamon, ginger, and baking soda.

Beat the oil, brown sugar, and eggs together in a separate bowl, then mix with dry ingredients. Stir in carrot and almonds until just combined. Transfer the batter to the cake pan. Bake for 40-50 minutes.

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