I’ve been asked for this recipe by one of my oldest Internet friends. There are a million carrot cake recipes out there and I long ago lost the original recipe for this cake and have ever since tweaked and baked to make my own. You should do the same. The last time I baked it was to celebrate my bunny Butter’s birthday, attended by my son and daughter-in-law, my sister, and my beautiful granddaughter, who declared it was her favorite! The cake is moist and full of flavor and, as cakes go, a healthy choice! You can use your creativity in decorating. If you are skilled, a piped frosting carrot decoration is fun. Or just shave or curl carrots on the top. Traditional topping also includes pecans, which we enjoy here fresh from our own trees in the Fall.
Preheat Oven to 325F and prepare two 9″ pans by lining with parchment paper
- 2 Cups Flour (all purpose or cake flour)
- 2 t. Baking soda
- 2 t. Baking powder
- 1/2 t. Salt
- 3 t. Cinnamon
- 1/2 t. freshly grated Nutmeg
- 4 med to large eggs
- 1-1/4 C olive oil
- 1 C white sugar
- 1 C brown sugar (packed)
- 2 t. good vanilla
- 3 C grated carrots (use the large and fine grater size for a good mix)
Mix all the dry ingredients together well.
In separate bowl whisk all wet ingredients (not the carrots yet).
Combine dry and wet and mix well and then add carrots.
Pour into prepared pans and bake for 45 minutes, give or take 5 minutes. Test with a toothpick and remove if done to cooling rack.
Traditionally served with a simple cream cheese frosting.