Just your classic time-tested carrot cake, moist and yummy.
Source: Better Homes and Gardens New Cook Book
This one's a classic and it still bangs. Wonderfully moist carrot cake. I like adding all the extra goodies like coconut, raisins, and chopped nuts. The batter might look intimidating but trust the process.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 Tbsp orange zest
- 1 tsp vanilla extract
- 3 cups finely shredded carrots
- 1 cup cooking oil
- 4 eggs
- cream cheese frosting
Optional
Up to 1.5 cups:
- walnut / pecan pieces
- shredded coconut
- raisins
- drained crushed pineapple
Procedure
Oven @ 350 F
- Grease and flour two 9 x 1.5 inch round baking pans.
- In a mixing bowl, combine all dry ingredients.
- Add carrots, oil, eggs, vanilla to bowl. Mix lightly. Pour into pans.
- Bake at 350 degrees F for 30 minutes, or until a wooden toothpick comes out clean.
- Cool on a wire rack for 10 minutes, then remove from pans. Cool completely.
- Frost with cream cheese frosting.