4 eggs 1 c oil 1 c sugar 1 c brown sugar 2 tsp vanilla 2 c flour (I use a mixture of white and wheat. 75-25 and 50-50 both work) 2 tsp baking powder 2 tsp baking soda 1/2 tsp salt 2 tsp cinnimon 3 c grated carrots
mix oil, eggs, sugars, vanilla. Stir in dry ingredients. Fold in carrots. Bake in a 9 x 13 pan at 350 for 40-50 minutes, using toothpick test to determine doneness.
Frost with cream cheese frosting (8 oz cream cheese, softened, ~2 c powdered sugar, 1 tsp vanilla) if desired.
For the apple variant, I used half apple, half carrot. Added ~1 tsp nutmeg, and baked in cupcake papers in a muffin tin for about 12 minutes. I think you could probably reduce the oil by about a third with no ill effects, due to the moisture in the apples.
It's an excellent carrot cake recipe. You can add ~1 c chopped nuts or raisins if you want.
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timeasmymeasure
world's best carrot cake
Date: 2004-07-05 06:51 pm (UTC)1 c oil
1 c sugar
1 c brown sugar
2 tsp vanilla
2 c flour (I use a mixture of white and wheat. 75-25 and 50-50 both work)
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnimon
3 c grated carrots
mix oil, eggs, sugars, vanilla. Stir in dry ingredients. Fold in carrots. Bake in a 9 x 13 pan at 350 for 40-50 minutes, using toothpick test to determine doneness.
Frost with cream cheese frosting (8 oz cream cheese, softened, ~2 c powdered sugar, 1 tsp vanilla) if desired.
For the apple variant, I used half apple, half carrot. Added ~1 tsp nutmeg, and baked in cupcake papers in a muffin tin for about 12 minutes. I think you could probably reduce the oil by about a third with no ill effects, due to the moisture in the apples.
It's an excellent carrot cake recipe. You can add ~1 c chopped nuts or raisins if you want.