Eva Rae's Carrot Cake
photo by Izy Hossack
- Ready In:
- 1hr 20mins
1 9x13 pan
- 1 1⁄4 cups canola oil
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon burnt sugar
- 3 cups carrots, grated
- 1 cup pecans, chopped (optional)
- **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
- Combine oil and sugar in a large mixing bowl.
- Sift dry ingredients together in another bowl and add half to oil and sugar.
- Add eggs, one at a time, alternating with the remaining dry ingredients.
- Stir in carrots, flavorings and nuts.
- Pour into a greased 9 x 13 pan.
- Bake at 325°F for approximately 1 hour.
- Cool and frost.
Questions & Replies
I made this for my adult son's birthday. He is very picky, so I was excited that he liked it. I followed the recipe exactly, leaving out the optional pecans due to allergies. I think the burnt sugar makes all the difference. I had a challenge with it and recommend that you use a metal skillet rather than a coated one to make it. I didn't see the note for the corresponding icing until I had already made another one. I will try it next time.
This carrot cake is AWESOMENESS!! When you add the carrot to the batter, it looks like a ton of carrot, but when it bakes up, it's all perfect! Moist, flavorful and delicious :) The cake is not too sweet and I ended up using this cream cheese frosting recipe ------> http://www.food.com/recipe/cream-cheese-frosting-68975 because the one recommended (Eva Rae's Cream Cheese Frosting) would not open. Anyway, loved it and can't wait to make it again next Easter!!
I have made this a few times and it is very easy and very good. I add a cup of finely chopped walnuts and half a cup of raisins as well as 1/4 tsp nutmeg. My batter seems to be a bit too wet so I add about 1/4 cup more flour. I used a bundt pan today and baked it for an hour and fifteen minutes at 325. Turned out perfect! Now to put on some cream cheese frosting...yummy!
see 21 more reviews
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.