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Pat’s Carrot Cake Recipe

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This recipe for Pat’s Carrot Cake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Sunday, September 30, 2007


2 – cup sugar
1 – cup vegetable oil
4 – large eggs
2 - cup all-purpose flour
2 – teaspoon baking powder
2 – teaspoons ground cinnamon*
1 – teaspoon salt
3 – cups finely shredded carrots
1/2 - cup chopped pecans or walnuts
1/2 - cup raisins
2 – vanilla extract**
*I used a good Saigon cinnamon with an intense flavor.
**Do not use artificial flavored vanilla. Use a high quality brand for the best flavor.

Grease three 9-inch round cake pans; line with wax paper. Grease and flour wax paper; set aside.

Beat 2 cups of sugar and the vegetable oil in a large mixing bowl at medium speed of an electric mixer for 2 minutes. Add eggs, one at a time, beating after each addition.
Combine flour, baking soda, cinnamon and salt; stir well. (I sift them together, but no one else does) Gradually add to sugar mixture, beating at low speed until well blended. Stir in carrot, nuts, raisins and vanilla.

Pour batter into the prepared pans. Bake at 350 for 25 to 30 minutes or until a tooth pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans, pull wax paper if it’s sticking to cakes. Let cool completely on wire racks. Freeze cakes to make frosting easier.




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