Easy Carrot Cake Recipe with Self-Raising Flour
Carrot cake is a delicious and moist cake that is perfect for any occasion. This easy recipe uses self-raising flour, so it is quick and easy to make.
Why You Should Make This Carrot Cake
- It’s delicious!
- It’s moist and fluffy.
- It’s easy to make.
- It’s perfect for any occasion.
How to Make This Carrot Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Fold in the carrots.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
FAQ
Q: What can substitute for self-raising flour?
You can substitute 1 cup all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.
Q: Can make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator for up to 3 days.
Q: Can freeze this cake?
Yes, you can freeze this cake for up to 2 months.
Q: What kind of frosting do you recommend for this cake?
recommend a cream cheese frosting.
Pros of Making This Carrot Cake
- It’s delicious!
- It’s moist and fluffy.
- It’s easy to make.
- It’s perfect for any occasion.
Tips for Making This Carrot Cake
- Be sure to use fresh carrots.
- Don’t overmix the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
Summary
This easy carrot cake recipe is perfect for any occasion. It’s delicious, moist, and fluffy, and it’s easy to make. So what are you waiting for? Give it a try today!
easy carrot cake recipe with self-raising flour
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
Self-raising flour is a type of flour that contains baking powder and salt, which means that it can be used to make cakes, biscuits, and other baked goods without the need to add additional leavening agents. All-purpose flour, on the other hand, does not contain baking powder or salt, so it must be combined with baking powder and salt before it can be used to make baked goods.
Bake in preheated oven for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
Store carrot cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Bake the cake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
20-25 minutes, or until a skewer inserted into the centre comes out clean.