6 Cakes So Moist and Sneaky, Even Picky Eaters Beg for Seconds.

🥕Carrot Cake
Ingredients:

• 2½ cups (300g) all-purpose flour
• 2 tsp baking powder
• 1 tsp each: baking soda, salt, cinnamon
• ½ tsp ground nutmeg
• 1⅓ cups (320ml) vegetable oil
• 1 cup (220g) light brown sugar
• 1 cup (200g) granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups (315g) grated carrots
• 1 cup (120g) chopped pecans or walnuts (optional)

Steps:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk oil, both sugars, eggs, and vanilla.
4. Stir wet into dry just until combined. Fold in carrots and pecans.
5. Divide batter between pans. Bake 30–35 min, until a toothpick comes out clean. Cool completely before frosting.

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🍌Banana Cake
Ingredients:

• 1½ cups milk (360ml)
• 2½ tbsp fresh lemon juice, divided (37ml)
• 1⅓ cups mashed bananas (320g)
• ⅔ cup unsalted butter, softened (150g)
• ½ cup brown sugar (110g)
• 1 cup granulated sugar (200g)
• 3 large eggs (150g)
• 1 tsp vanilla extract (5ml)
• 3 cups all-purpose flour (375g)
• 1½ tsp baking soda (6g)
• ¼ tsp salt (1.5g)

Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. Mix 1½ tbsp lemon juice with milk to reach 1½ cups. Set aside.
3. Mix mashed bananas with 1 tbsp lemon juice. Set aside.
4. Beat butter, brown sugar, and white sugar until combined. Add eggs one at a time, then vanilla. Beat until light and fluffy.
5. In a separate bowl, whisk flour, baking soda, and salt.
6. Alternate adding dry ingredients and lemon-milk to the butter mixture. Stir just until combined—don’t overmix.
7. Pour batter into prepared pan.
8. Reduce oven to 300°F (150°C). Bake 60–70 minutes, until a toothpick comes out clean.
9. Place hot cake in freezer for 45 minutes. Cool completely before frosting.

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🥒 Zucchini Cake
Ingredients:

• 2 cups all-purpose flour (248g)
• 1½ tsp baking powder (6g)
• 1 tsp baking soda (5g)
• ½ tsp salt (3g)
• 2 tsp ground cinnamon (5g)
• 3 large eggs (150g)
• 1 cup vegetable oil (240ml)
• 1 tsp vanilla extract (5ml)
• 1 cup packed brown sugar (200g)
• ½ cup granulated sugar (100g)
• 2 cups shredded zucchini (220g)

Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, oil, vanilla, and both sugars until smooth.
4. Stir in the dry ingredients just until moistened. Fold in shredded zucchini.
5. Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
6. Let cool completely before frosting.

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🎃Pumpkin Cake
Ingredients:

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