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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Cake Recipe

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This recipe for Carrot Cake is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
1/4 cup brown sugar
1 cup bread flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1/2 pound carrots (about 4 large carrots) peeled and finely shredded
Directions:
Directions:
Preheat oven to 350º

Whip eggs and 1/2 cup sugar until mixture is thick and light (about 5 min)
With mixer running, add oil and continue whipping until fluffy (about 5 min)
In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, salt, brown sugar and remaining 1/4 cup sugar
Add 1/2 of egg mixture to dry ingredients, gently stirring until just combined
Add remaining egg mixture, stir just to combine - do not overmix
Gently fold carrots into batter just until incorporated

Pour mixture into greased 9x9 pan or muffin tins. (When making muffins only fill 3/4 full)
Bake 12-15 minutes or until toothpick inserted in center of cake comes out clean
Personal Notes:
Personal Notes:
You can also add walnuts or raisins. Fold into mixture with carrots.

See Amy's 'Cream Cheese Frosting' recipe as a great topping for this cake

 

 

 

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