Carrot Cake
From ktalaska 17 years ago
- 40 minutes to make
- Serves 24
This is a super awesome carrot cake; the recipe is adapted from Habeus Brulee. I'm not sure I should share the recipe, as this is how I'm currently bribing people to be friends with me.
Ingredients
- 2C all purpose flour shopping list
- 2C sugar shopping list
- 2 tsp baking soda shopping list
- 2 tsp cinnamon (or maybe a bit more; be generous) shopping list
- 1 tsp salt shopping list
- 1.25C vegetable oil shopping list
- 4 eggs shopping list
- 1 standard size bag of carrots (1lb?), grated shopping list
- cream cheese frosting, to taste shopping list
How to make it
- Preheat the over to 350 degrees.
- Prepare pans for baking (oil and flour, or baking cups). Personally, I usually make cupcakes -- one pan of 24 mini muffins and 6-12 full size muffins. Using three loaf pans is another good alternative; the recipe I started from recommends a bundt pan.
- Sift all dry ingredients together.
- Mix in the oil and then the eggs, one at a time. (I use my stand mixer, but this is not totally necessary.)
- Finally, mix in the carrots. (I shred them in the food processor.)
- Pour into pans and bake. My cupcakes normally take about 30 minutes. Loaf pans -- closer to 40. With a bundt pan, an hour is recommended. The toothpick test will tell you when they're done.
The Rating
Reviewed by 7 people-
This seems like a lot of sugar! I used only 1 & 1/2 cups because I know the carrots are naturally sweet...and also I added 1/2 cup of applesauce to make the cake more moist. We'll see what happens! :)
mads
in Dearborn loved it
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Made this for my husband's birthday on May 30th. It was easy(for me) to make and my family was extremely impressed. This is going to be the "go to" recipe for all future carrot cakes.
Oh yeah, the frosting is INCREDIBLE!!!!
sunsetat6
in Dana Point loved it
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This was wonderful...it's a keeper!!!
raelene1951
in Brighton loved it
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