"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Anne's Carrot Cake Recipe

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This recipe for Anne's Carrot Cake, by , is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Holbach
Added: Saturday, June 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. grated carrots
2 c. all purpose flour (If you're going whole grain, whole wheat or whole wheat white flour are both good in this recipe! Not sure about a whole wheat cake? Try half regular flour and half whole wheat.)
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs, well beaten
1-1/2 cups canola oil
1 tsp. pure vanilla extract (use 2 tsp. with whole wheat variation)
Optional ingredients: 3/4 c. raisins and/or 1 8-oz. can crushed pineapple, well drained

Directions:
Directions:
Combine first 7 ingredients with whisk. Stir in eggs, oil, and vanilla, mixing well. If desired, add raisins and/or pineapple.

One of the great things about this cake is that it works well in a variety of formats -- layers (recipe makes 3 eight-inch layers), 9x13 pan, tube pan, 2 loaf pans, cupcakes, or mini cupcakes. Use greased and floured pan(s). Bake at 350 until cake tests done (approximately 30 minutes for layers).

Let cake cool in pan for ten minutes before removing. Continue cooling. While slightly warm, spread with cream cheese frosting (see Cream Cheese Frosting recipe). If desired, top with pecan halves or chopped pecans.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
1 hour or more/less
Personal Notes:
Personal Notes:
This is a go-to recipe for me. Although I've tweaked it over time, most recently substituting whole wheat flour, it's much the same cake I've been baking for 30 years!

 

 

 

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