Carrot Cake

 

Carrot Cake

I have never been a big lover of mixing vegetables into cake. This includes carrots, corn and any member of the squash family. (Zucchini? I am looking right at you.)

This is a delightfully easy recipe, as it uses baby food carrots versus grated carrots. That addition also makes for a delightfully smooth texture, so if you are like me and don't like bumping into vegetables in your cake, you will love this carrot cake. It makes for wonderful cupcakes as well (my favorite when I was growing up) Frost with Cream Cheese Frosting.

Ingredients

  • 4 eggs
  • 1 cup vegetable oil
  • 3 small jars baby food carrots
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp salt

Instructions

  1. Preheat oven to 350 degrees.

  2. In a large bowl, mix all ingredients in the order given, blending well after each addition.

  3. Pour into a greased and floured 9x13 pan (or a lined cupcake tin.)

  4. Bake for about 30 minutes (15-20 minutes for cupcakes.)

  5. Cool and frost with Cream Cheese Frosting.

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