Carrot Cake

Here is an easy, delicious recipe given to me by a very generous lady, in 140 character snippets via Twitter.

Combine following in bowl: 1 1/2 cups vegetable oil (I use organic canola), 2 cups sugar, 2 cups flour (I use whole wheat pastry flour),

2 tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 4 eggs, 4 cups grated carrots (I do unpeeled & grated in food processor).

Once you mix them all together with electric mixer, add about a cup (or more if you like) of raisins and stir them in.

Oh, yeah, you could have been preheating the oven to 350 this whole time.

Then bake in a 13×10 inch pan for 45 minutes at 350° or in a 10″ tube cake pan, floured and greased, for 70 minutes.

The timing is the only tricky part, seems to often take longer than I think, so just bake until a toothpick inserted comes out clean.

Vegan version: replace eggs as follows: grind 2 tbsp flax seeds and mix with six tbsp water, stirring until gooey (this replaces 2 eggs)

Mix 2 tbsp cornstarch with 2 tbsp water to replace 3rd egg, and add 1/4 cup apple sauce and 1/2 tsp baking powder for the 4th

Now for the totally unvegan icing (which we usually leave off anyway, but it’s very tasty)

8 oz cream cheese,1/4 lb powdered sugar, 1 tsp vanilla & 4 oz butter — beat together until smooth, then ice cake when cake is cool. Enjoy!

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