Just Plain Carrot Cake
7
People talking
This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting.
- Ready In:
- 1hr 45mins
- Yields:
- Units:
Nutrition Information
7
People talking
ingredients
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 cups finely grated carrots
directions
- Combine eggs, oil, sugar, and vanilla.
- Mix well.
- In a separate bowl, combine and mix dry ingredients.
- Add to wet mixture, mixing well.
- Stir in finely crated carrot.
- Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
- Bake at 350 degrees for 50-60 minutes.
- Allow to cool before frosting with your favorite cream cheese frosting.
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RECIPE MADE WITH LOVE BY
@CoffeeMom
Contributor
@CoffeeMom
Contributor
"This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting."
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Looking for a dense, moist cake recipe. Is this cake dense?
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i wanted to make the cake lower sugar and lower fat and used added things which worked for a more-than-carrot cake: whole wheat flour instead of white (same quantity as recipe - ie 2 cups) used 1 cup cooked, mashed butternut squash instead of 1 cup of oil (i used mashed banana and avocado with butternut squash and 1 tbs oil in one recipe ie one cup altogether, however, you can use just one cup mashed butternut squash without these) 1 cup white granulated sugar instead of 2-1/2 cups same amount of carrots (2 cups) and same amount of eggs (3 large eggs), double amount of baking powder from 1/2 tsp to 1 tsp (important or cake will be too dense) same amount of baking soda added: 1/2 cup raisins (3/4 cup is better), 1/8 cup currants (leftovers, more raisons ok), 1/4 cup candied papaya (papaya is great but you can use any candied fruit or ginger), 1/2 roughly chopped almonds with skins on (if you like nuts, up to one up is fine of any kind ie walnuts - you may need to watch temp and heat for these changes - check similar type recipes on line ie fruit cakes); i rough-grated skins of one navel orange into wet ingredients and let this sit 5 min for flavor. spice - used 1 tsp cinnamon instead of 2 tsp / added 1 tsp allspice and pinch or scant 1/8 tsp ground nutmeg added pinch of black pepper (1/8 tsp ok) (optional - if you like chili try adding this to taste ie 1 to 2 tsp dried chilis crushed); baked in greased, parchment lined 8x8 metal tin in convection oven at 350 F for 55 minutes (it is possible a regular oven would take longer - or operate at 375 for same time= you will need to watch this) the cake is sweet enough and tastes more so, once cooled it is delicious - the candied papaya and orange rind and raisins worked beautifully / p.s. i submitted a tweak to this tweak - the sugar at 1 cup is ok - depends if you like super sweet - 1/cup could be 7/8 cup if you add your own cream cheese icing - maybe even reduced to 3/4 cup white sugar.
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Great recipe,so quick and easy. The Pumpkin and zucchini versions are great as well. Cheers! -
great cake, this was really yummy, at first i was hesitant to try but when I did I was glad of the results, thanx -
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