Moist Apple Carrot Cake
Yield
16 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
sugar
|
|
4 | large |
eggs
|
|
1 | teaspoon |
vanilla extract
|
|
1 ½ | cups |
vegetable oil
|
|
2 | cups |
all-purpose flour
|
|
½ | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
1 | teaspoon |
cinnamon
|
|
2 | teaspoons |
baking powder
|
|
1 ½ | cups |
carrots
grated |
|
1 ½ | cups |
apples
chopped |
* |
1 | cup |
walnuts
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
sugar
|
|
4 | each |
eggs
|
|
5 | ml |
vanilla extract
|
|
355 | ml |
vegetable oil
|
|
473 | ml |
all-purpose flour
|
|
2.5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
5 | ml |
cinnamon
|
|
1E+1 | ml |
baking powder
|
|
355 | ml |
carrots
grated |
|
355 | ml |
apples
chopped |
* |
237 | ml |
walnuts
chopped |
Directions
Combine sugar, eggs, vanilla, and oil.
Sift together dry ingredients and stir into liquid mixture.
Add carrots, apples and nuts. Pour batter into 9 x 13-inch pan and bake in 325℉ (160℃) oven for 60 to 70 minutes.
Frost with cream cheese frosting if desired.