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Carrot Cake Recipe

October 5th, 2013 | Posted by Annette in Uncategorized

This is my favorite car­rot cake recipe

In mixer, com­bine wet ingredients:

2 cups gran­u­lated sugar

1 1/2 cup olive oil

4 fresh whole eggs (I pre­fer cage free, partly because my hus­band audited a chicken farm once and he came home with a few hor­ror sto­ries. Ever since, I can’t bring myself to buy reg­u­lar eggs.)

In a sep­a­rate bowl, com­bine dry ingre­di­ents together. (Mix dry ingre­di­ents well)

2 cups pas­try flour (You can actu­ally use reg­u­lar flour, but pas­try flour is better.)

2 tea­spoons bak­ing soda

1 tea­spoon salt

2 tea­spoons cin­na­mon (I tend to use a lit­tle extra.)

Add dry ingre­di­ents to wet ingre­di­ents. Mix well.

Add 3 cups finely ground car­rots. (Use a food proces­sor) Fold car­rots into bat­ter and blend well.

Add 1/2 cup finely chopped wal­nuts. Fold in. Blend well.

Pour into pre­pared 13″ x 9″ pan. Cook 50 — 60 min in pre­heated oven (300  degrees). Check cake to make sure that it is done. Cool com­pletely before frosting.



1 1/2 pounds pow­dered sugar

12 ounces room tem­per­a­ture cream cheese

1 table­spoon REAL vanilla (Use the good stuff)

2 ounces room tem­per­a­ture margarine

Whip ingre­di­ents together until smooth and creamy. (If the frost­ing is too dry, add a lit­tle more vanilla.) Frost cake when cool.



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