This recipe for Carrot Cake was given to me by my brother in law Jay. It is moist and sweet and gently spiced with the warmth of cinnamon. Jay was a spectacular cook and baker. When he made a cooking suggestion or gave me a recipe, I didn’t have to wonder if it would work. I had my own recipe for Carrot Cake that I had been baking for years; but Jay’s was better. Everything he did was better! I always added nuts to this cake when I first made it. Nowadays, I leave out the nuts because my older grandchildren are allergic to them. The cake is a little denser without the nuts but still as delicious.
Try to use organic carrots when you make this recipe. They have more flavor than plain carrots. Yes, you can use the bag of already peeled baby carrots or even buy a bag of pre-shredded carrots. The taste and texture will not be the same- but, in a pinch, it does save time and energy.
For another recipe with carrots as a main ingredient, try Carrot Ginger Soup.
By December 18, 2013Published:
- 12-16 Servings
- 60 mins
- 2 Cups Sugar
- 1 1/2 Cups Vegetable Oil
- 4 large eggs
- 2 Cups Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1 Pound organic Carrots peeled and minced
- Non-dairy Baking Spray
- 1 Cup Chopped Walnuts or Pecans Optional
- 9" tube pan
- Electric Mixer
- Cooling Rack
- Preheat oven to: 325° F. Spray tube pan. Set aside.
- Pour sugar and oil into bowl of mixer. Beat on medium speed until well blended.
- Add eggs, one at a time, until they are incorporated into batter.
- Pour in flour, baking soda, salt and cinnamon. Beat on medium speed while pouring in minced carrots. If using nuts, add them at this time.
- Pour batter into tube pan and bake 45-60 minutes or until cake tester inserted into cake comes out clean. Allow carrot cake to cool for 10 minutes before turning it onto rack. Cool completely before serving.