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.
Hint: If you run out of carrots, make up the difference with parsnips!
