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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Carrot Cake Recipe

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This recipe for Mom's Carrot Cake is from The Kalinowski Family Cookbook, 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:  
1 c sugar
1 1/2 c Vegetable oil (I use light olive oil)
4 whole eggs
1 T Vanilla
2 cups flour (I use Bob's RedMill Gluten Free All Purpose Flour)
2 t baking soda
1 t salt
2 t cinnamon
3 c raw shredded carrots - preferably finely shredded
4 oz finely chopped walnuts
Directions:
Directions:
Preheat oven to 300 degrees F.

In a mixing bowl, combine sugar, oil and eggs. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and walnuts until well blended. Distribute batter evenly into 3 - 9" layer cake pans (or 1 - 9x13" baking pan) which have been well greased and lightly floured. Place into preheated oven on the middle rack and bake for approximately 50-60 minutes. Cool in pans for 1 hour. Keep for 1 day in closed cupboard or loosely covered (cake will be very moist - be careful not to touch the top with cover) for at least one day.

Frost with Cream Cheese Frosting and serve.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1/2 hours
Personal Notes:
Personal Notes:
This recipe is best when the cake is made ahead of time (at least one day!) before being frosted and served.

 

 

 

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