Sunday, May 24, 2009



Carrot Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots

Preheat oven to 325 degrees F. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots. Pour into prepared pan.

Bake in the preheated oven for 35-50 min* or until a toothpick inserted into the enter of the cake comes out clean. Allow to cool. Top with whatever cream cheese icing you like (on this one, mine is from a can and I'm proud of it!)

*Sorry about the big time difference. My last oven cooked it for 35 minutes, but my current oven takes 50.

It's so stinking good. And um....(cough)....totally healthy.


Crystal said...

Great, now I want cake. thanks a lot.

Monique said...

mmmmmmm. I love me some carrot cake. I think it is a serving of veggies for sure. Now do I have the energy to make it today?? we'll see

Chelle said...

That right there is heaven on a platter. The close-up is causing me to salivate on the keyboard as my stomach growls. Thank goodness I have some carrots in my fridge, as well as some tasty canned frosting - bring on the good stuff!

Brandi said...

Why do you hate me?

I love carrot cake. Love. It.

Do you want me to get all diabetic again? Do you?

Hope said...

That logic works perfectly for me.

Annette said...

Thank you for not adding stupid walnuts to your cake! It looks divine and I wish I had some right now!!!

Crystal said... many carrots do you think I need to make that 2 and 3/4 cups?

Harmony said...

I'm thinking maybe five or six carrots (but we have teeny carrots here)


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