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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ritz Carlton Carrot Cake - Evelyn's Way Recipe

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This recipe for Ritz Carlton Carrot Cake - Evelyn's Way is from Our Farm, Our Table, 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:  
Dry:
2 cups white whole wheat flour
2 cups packed brown sugar
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
Wet:
1 1/2 cups avocado or olive oil
4 large, farm fresh eggs
1 tbsp black treacle (or black strap molasses)
Carrots and Nuts:
3 cups grated carrots (1 lb)
3/4 cup chopped pecans
Directions:
Directions:
Preheat oven to 350 degrees. Prepare two 9" cake pans (butter and flour). In a large mixing bowl, combine dry ingredients. Mix with whisk to distribute and break up brown sugar. Stir in oil, beaten eggs, and treacle, if using. Do not over stir. Blend in carrots and nuts. Divide evenly into two 9 inch pans and bake for 40 minutes at 350 degrees. Let cakes cool 15-20 minutes then turn out to completely cool. Frost with cream cheese frosting.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If the entire family can only agree on one thing, it's carrot cake. I've been making the original Ritz Carlton recipe (granulated sugar, white flour, vegetable oil) for over three decades. The sugar, flour, and oil substitutions, plus the addition of black treacle, make the cake even richer and denser.

 

 

 

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