Thursday, August 22, 2013

The Moistest Carrot Cake Squares you Can ever Have

If you have a sweet tooth and  love to have something sweet with your afternoon Tea or Coffee like I do. Then this Carrot Cake is for you!

Since Fall Is just around the corner I'm always in the mood to bake something Sweet, Everyday because the Weather's becoming so much cooler, and that breeze just feels Lovely.
So I made my very famous Carrot Cake. The recipe was taught to me by a very Good Neighbor friend, named Kay. She was a great cook, and is no longer with us in this world May god bless her Soul.

I have 3 picky Boy's and a very picky Husband, and they absolutely loved the Cake So Today I'm going to share my simple version of a very delicious Moist Carrot Cake, That I hope all of you enjoy!

1. Use a fine shredding surface to get very thin strips of carrots for this moist classic cake.

2. Adding nuts, or almonds to this carrot cake is optional, and the middle of the cake might seem to be more softer than the rest of the cake when your almost done so, put it under the broiler for just about 3-5 min.

3. you can add frosting of your choice to the cake, leave it simple, or sprinkle it with nuts or
powdered sugar

4. you can use a round pan for around cakes, or square pan for Square cakes

Ingredients: makes 12-16 servings
prep time 20 min
bake time 30 min
cooling time 1 hour

2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
1/2 cup nuts, and almonds optional

Method: Very Easy

Grease and lightly flour two 9-1 1/2 inch round or square baking pans.
 In a large mixing bowl combine flour, baking powder, baking soda and cinnamon, make a whole with your hand in the middle and place to aside.
In another large bowl mix your eggs, sugar, oil and shredded carrots.
Mix for about 2 minutes with a mixer, or by hand.
Pour mixture into dry mixture, and mix for about 1-2 minutes.
Pour batter into prepared pans.
sprinkle with almonds and nuts (optional)
Bake in a oven for 30 to 35 min or until a wooden toothpick comes out clean.
Cool cake on a wired rack
Cool thoroughly before cutting cake,  sprinkle with powdered sugar, Cover and store in refrigerator will be fresh for up to 2 weeks.

If you have any questions or comment's I would love to hear them. love Naz
P.S If you have enjoyed this post then you will love my Eggless Chocolate Filled Braid
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  1. The recipe does not state what temperature to set the oven to bake this carrot cake... assume 325-350 degrees?

    1. i did 350 degrees and turned out just fine

    2. I'm So Sorry I have that updated now, The temp should be 325-350, You Assumed it perfect:)

    3. Thankyou so much Mariana Munoz, So glad to hear it turned out fine for you Dear!

  2. What is all purpose flour?

  3. All purpose flour is called (Maida)in Urdu.. It's White Flour.
    If you are having a hard time understanding the ingredients, or recipes, select your language from the side bar on the right, From the Translate gadget.

  4. I just stumbled upon your website and I am HOOKED! I love ittt!

  5. Thankyou so much Henna! Welcome to my site Im so glad you stopped by, Looking forward to being friends:)

  6. Love your recipes , all the best for future

    1. Thank's a million anonymous friend.. Your lovely comments are a inspiration!!

  7. Carrot cake looks really moist, delicious even without frosting. Thank you Naz for visiting. You have a lovely blog, love it :)

    1. Thankyou Ambreen So glad you stopped by, and liked my site.. Looking forward to being good friends!


Thankyou for taking the time out to comment.. Your questions and comments Truly do mean a lot to me.. I will get back to you as soon as possible.. God bless Naz:)