George Washington's Carrot Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3⁄4 cup corn oil
- 2 cups white sugar
- 4 large eggs, beaten
- 2 cups finely grated carrots
- 1 teaspoon icing sugar
directions
- Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
- You can also use a Bundt pan, but make sure it is WELL greased.
- In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
- In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
- Add flour mixture and stir with a wooden spoon until smooth.
- Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
- Cool in the pan, the remove from pan and dust with the icing sugar.
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Reviews
-
Lennie, if you still haven't tried this cake yet, you should because you are missing out on a real treat! Very moist, very rich and flavorful, this cake does not leave out a thing! I was tempted to add walnuts to the batter, but since this is a historic recipe, I wanted the first time to be the orginal. I'm glad I left out the nuts. This recipe is perfect as is. I would say a cream cheese icing would complement this cake, but it really needs nothing more than the powdered sugar! Be sure to watch your time. Mine was done in a 9" springform pan in 54 minutes. Thank you so much, Lennie, for sharing this recipe. This is a super, 5 star Carrot Cake!
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