Delicious Carrot Cake
When I harvested my winter carrots, I knew I had to use those sweet carrots for my delicious carrot cake recipe! This cake is so moist and warm from the cinnamon that my grandpa told my mom to hide it from everyone else so they wouldn't eat it all!
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Why Carrot Cake?
I decided to make carrot cake with my winter carrots because I could shred them quickly with my 8-cup capacity food processor and then freeze them in 2-cup portions. Any time I want to make this recipe, I just pull out a reusable bag and get to baking! Even in the spring, when carrots aren't in season, I'll be able to use fresh (then frozen) from the garden carrots!
Can I Add Nuts or Raisins?
Yes, you can add up to one cup of nuts and/or raisins to this recipe! I really wanted the carrots to shine since they're homegrown, so I didn't add anything.
Recipe Video
- 2 cup sugar
- 4 eggs, slightly beaten
- 1 1/2 cup oil, vegetable or canola
- 2 cup flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp salt
- 2 cup carrots, grated
- 1 cup chopped nuts and/or raisins (optional)
Preheat oven to 350 degrees Fahrenheit.
Cream sugar, eggs, and oil together.
Sift flour, cinnamon, baking soda, baking powder, and salt into egg mixture. Mix well.
Fold in carrots, nuts, and/or raisins.
Pour into a greased and floured loaf pan. You may need to use two loaf pans.
Bake in preheated oven for 1 hour or until knife/toothpick comes out clean.
Add choice of cream cheese icing or glaze. Let cool before slicing and serving.