Recently my sister had a birthday and for her birthday she wanted a carrot cake. This cake is delicious. I love it because you can add as much or as little of anything you want. It pairs so well with the tangy smooth cream cheese frosting. Next time you need a cake, try this one! You’ll be surprised at how good it is.😀
(I may have gone back for seconds…….and thirds). 🙄
Carrot Cake Recipe:
4 eggs (room temperature)
2 cups of flour
2 cups of sugar ( I added 1-1/2 cups because with 2 cups of sugar and cream cheese frosting on the cake, it would have been too sweet for me, but you can add the full amount if you want)
2 tsp. baking powder
1/2 tsp. cinnamon (optional)
1/2 tsp. salt
1/2 tsp. baking soda
4-1/2 to 5 cups finely shredded carrots
3/4 cup of canola or vegetable oil
1/2 cup pecans (optional)
1/2 cup of golden or red raisins (optional)
Preheat your oven to 350 degrees.
Grease two eight or nine inch pans with cooking spray, or you can line with parchment paper, then grease.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon,(if using) and salt. Set this aside.
In another bowl, combine your eggs and oil.
Add egg mixture to flour mixture until JUST combined. Then, add your shredded carrots, and raisins if desired. Mix until combined.
Pour batter into the prepared pans and bake for 35 minutes. Then, take a toothpick or fork and insert it into the cake. You’ll know the cakes are done if the toothpick comes out clean. If not, bake for another minute or two, then check the cakes again. Do not bake for over 40 minutes.
Remove cakes from the oven and let cool in the pans for 10 minutes. Then, invert them onto cooking racks and cool completely before frosting with a delicious cream cheese frosting. (That recipe will be in my next blog). If desired, top with chopped, toasted pecans.