Carrot Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 ¾ cups sugar
1 ⅓ cups vegetable oil
4 eggs
3 cups all-purpose flour
2 teas baking powder
1½ teas baking soda
3 ½ teas cinnamon
1 teas salt
3 cups shredded carrots
1 cup chopped walnuts
NOTE: if using walnuts to decorate the cake you will need more
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Directions: |
Directions:Preheat oven to 375 degrees. Grease and flour pans.
Blend together sugar and oil. Add eggs and mix well. Combine flour, baking powder, baking soda, cinnamon and salt. Gradually add to egg mixture, mixing until blended. Stir in carrots and walnuts.
Pour batter into two greased and floured 9-inch round cake pans. Bake for 35-minutes or until a toothpick inserted in center of cake, comes out clean. Cool 10-minutes in pan on rack. Remove from pan and continue cooling on rack.
NOTE: I like making this as a three-layered cake, using three 8-inch pans. I also believe that Carrot cake should always be frosted with Cream Cheese Frosting and topped with chopped walnuts, I also like to press the walnuts around the outside perimeter of the cake, making a nice presentation.
Carrot cake was a favorite on my dessert menu at The Corner Tea House. |
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Personal
Notes: |
Personal
Notes: Carrot cake is my son John H Gindhart, III 's favorite cake, he would always request it for his birthday. It's also one of my favorite cakes, Carrot cake being #1, Banana cake #2 and Hummingbird cake #3, all with cream cheese frosting.
When my kids were young, I would have to hide the carrots when I wanted to bake Carrot cake, we didn't keep junk food around, and carrots were one of their favorite snacks.
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