Baking: Carrot cake

One of my all time favorites: Carrot cake. As much as I like them, it’s so hard to find the perfect one: moist, just the right amount of carrots, not too sweet, not too cinnamon-y, not too cakey.

당근케익에 대한 열정은 사실 어릴적부터 시작되는데 그렇게 찾고 뒤지고 실망하다가 드디어 완벽한 당근 케익 레시피 발견. 만들면서 설탕이 너무 들어가서 좀 충격적일 수 있지만 일단 눈 딱 감고 먹으면 다, 온 세상이 아름다워짐.

Nailed it. Recipe continues.

Makes one 9X13 inch cake


  1. Eggs: 4
  2. Vegetable oil: 1 1/4 cup
  3. White sugar: 2 cups
  4. Vanilla extract: 2 teaspoons
  5. All purpose flour: 2 cups
  6. Baking soda: 2 teaspoons
  7. Baking powder: 2 teaspoons
  8. Salt: 1/2 teaspoon
  9. Ground cinnamon: 2 1/2 teaspoons
  10. Grated carrots: 3 cups
  11. (Optional) Pecans: 1 cup


  1. Preheat oven to 175 C
  2. Large bowl: Beat eggs+oil+white sugar and vanilla
  3. Mix in flour, baking soda, baking powder, salt and cinnamon
  4. Stir in carrots. (Pecans optional)
  5. Bake for 40-50 minutes and check with toothpick.
  6. Let cool completely, although I always try it before it’s cool.
  7. READY!


  1. 오븐은 175도
  2. 큰 그릇: 달걀+식물성 오일+설탕+바닐라
  3. 여기에 밀가루, 베이킹 소다, 베이킹 파우더, 소금과 시나몬을 넣고 살짝 섞어주고
  4. 채쓴 당근을 넣고 (이때 원하는 종류의 견과류를 넣어줍니다)
  5. 40-50분 동안 오븐에 고고
  6. 이쑤시개에 묻어나오지 않는지 확인하고 식히기

Tweaked the recipe from

All photos by rachelsanghee

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