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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my standard carrot cake recipe. I cannot remember where the recipe came from but I have been making this for years. Very dense and moist. I store it in the refrigerator. Not the best for you, but really good! Ingredients:
1 cup oil |
1 cup brown sugar |
4 eggs |
3 cups grated carrots |
1 teaspoon vanilla |
2 cups whole wheat flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1 teaspoon salt |
1/2 cup chopped nuts (optional) |
1/2 cup raisins (optional) |
Directions:
1. Preheat oven to 350. Grease and flour two 8 inch round cake pans.
2. Beat oil and brown sugar, add eggs one at a time and beat until fluffy.
3. Add carrots and vanilla. Stir.
4. Combine dry ingredients in separate bowl, stir with wire whisk to sift.
5. Add dry ingredients to carrot mixture. Stir just until incorporated. Pour into prepared pans, dividing equally between the two.
6. Bake side by side on same rack in preheated oven. 45 minutes or until toothpick comes out almost clean.
7. Cool on racks. Frost with cream cheese icing or white icing of your choice.
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