"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Grit Carrot Cake Recipe

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

Nicole Clark
Added: Tuesday, July 28, 2009


3 c. sifted all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. double-acting baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
Generous pinch ground nutmeg
Pinch of ground clove
6 beaten eggs, room temperature
3 c. sugar
2 c. vegetable oil
4 c. shredded carrots
1 1/4 c. finely chopped walnuts
1 c. dried sweetened cranberries (craisins)
1 batch Grit Cream Cheese Icing

Preheat oven to 350F. Grease 3 9-in round cake pans. Dust with flour and line the bottom with parchment or wax paper.

1. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove in a large bowl.
2. Thoroughly mix eggs, sugar, and vegetable oil. Stir together with the flour mixture until fully combined.
3. Add carrots, walnuts and cranberries and stir until fully combined.
4. Divide batter evenly into prepared pans.
5. Bake 30-35 minutes or just until a knife or toothpick inserted in the center of layers comes out clean.
6. Remove from oven, cool 15-20 minutes and remove from pans.
7. Allow layers to cool completely before frosting. Frost between layers and on the top and sides of cake. Sprinkle lightly with crushed nuts on top.

Note: This dark colored cake has a large crumb which sometimes comes loose and can show through the white icing. It's useful to apply a crumb coating - a very thin initial coating of icing to trap crumbs.

Personal Notes:
Personal Notes:
This cake is so moist and delicious. Just ask Brian, although he won't let me put nuts or cranberries in it.

FYI - to save myself time, I buy the julienned carrots from the produce section at the grocery store to keep myself from having to shred the whole ones.




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