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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Carrot Cake Recipe

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This recipe for Carrot Cake is from Smith-Bushong Family Cookbook Project, 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 C unsifted flour
2 C sugar.
2 tsp baking powder.
2 tsp baking soda.
2 tsp cinnamon

1 tsp salt.
1 1/2 C oil (I always use EVOO or coconut).
1 tsp vanilla (I always put more vanilla in everything)

3 C grated raw carrots (not fine) about 4 medium carrots.
4 eggs.
1/2 C walnuts (don't use these always)

Directions:
Directions:
Preheat oven to 350º
Grease or spray 9X13 pan which cooks about 45 min. I often times make muffins too. You'd have to check those after 20 minutes. I use toothpick method for all my doneness tests.

Mix flour, sugar, baking powder, baking soda, cinnamon, & salt in a bowl.
Mix oil & vanilla and add to dry mix. Add carrots & eggs and mix well. This really doesn't need to be beaten like a cake mix. I just stir it well with my mixer on low.
Lastly add nuts.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
How fast are you?
Personal Notes:
Personal Notes:
I got this recipe from Aunt Frances long before I was married. We had it as our wedding cake and for every other special occasion because it's been a family favorite for 34 years. When Tim was away at college in San Diego, he asked me to make him one and send it for his birthday. I make a round layer cake and froze the cake portions then made the cream cheese frosting and froze it separately and sent it express mail. 😊 Success! He ate it for a couple weeks and was so happy. He has also asked for a recipe of the frosting just for him to eat. 😂.

 

 

 

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