Carrot Cake

"My 3 layer carrot cake is lightly spiced, and topped with fluffy cream cheese frosting and crunchy pecans. It stays moist for days and tastes like it came straight from a bakery. Why Our Recipe Is the Best: A Sprinkle of Food Science It Uses Oil Not Butter: Oil stays liquid at room temperature so it stays moist and tender for days. Freshly Grated and Finely Shredded Carrots: This helps them soften and release their moisture for a perfect cake every time. Use Baking Soda: It raises the pH slightly (it's a base) which helps the carrots soften quickly. Toast Your Pecans: This releases their natural oils which brings out their nutty flavor."

Cooking MethodOven