Carrot Cake

I made this cake for a friend’s party, but it smelled so good coming out of the oven I wanted to scarf it down immediately, sans frosting.  A lot of carrot cake recipes have nuts or pineapple or applesauce in them.  This recipe is simple and to the point: a delicious cake. It also makes great cupcakes (just begin checking done-ness at around 15 minutes) or can be doubled to make a large 9 x 13 x 2 rectangular cake.

Ingredients:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cups carrots, grated
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat the two eggs.  Add sugars, vanilla, and oil.  Stir to combine.
  3. Add the grated carrots to the wet mixture.
  4. In a separate bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  5. Gently stir in the flour mixture into the wet mixture.
  6. Pour the batter into a lightly greased 9 x 9 x 2″ pan.
  7. Bake in a 350 degree oven for 30-40 minutes until toothpick inserted in center comes out clean.

 

Frost with a mildly sweet cream cheese frosting, like my “Good with Everything” cream cheese frosting and enjoy!

 

 

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Filed under Bakery, Sweets

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