Carrot Cake

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1½ tsp cinnamon
• ½ tsp salt
• 1¼ cups vegetable oil
• 4 eggs
• 2 cups grated carrots
• 1 tsp vanilla
• 1 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your Whynter oven to 325°F with 40% steam.
2. Mix dry ingredients in one bowl.
3. In another bowl, whisk oil, eggs, and vanilla.
4. Combine wet and dry, then fold in carrots and nuts.
5. Pour into a greased 9×13 pan.
6. Bake for 35–45 minutes, until a toothpick comes out clean.
7. Cool completely and frost with cream cheese frosting.

Why it works: Steam baking gives you a moist, bakery-style crumb without drying out.