Mom's Carrot Cake
Ingredients
Dry Ingredients
Wet Ingredients
Add-ins
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix dry ingredients (flour, salt, clove, nutmeg, cinnamon, baking soda) in a food processor.
- 3
In a bowl, hand mix the sugar and oil together.
- 4
Blend the sugar-oil mixture into the dry ingredients to make the batter base.
- 5
Mix in eggs one at a time.
- 6
Fold in shredded carrots either in the food processor or in a bowl (mixing by hand will give you longer carrot pieces in the cake).
- 7
Divide batter evenly between two greased cake pans.
- 8
Bake at 350°F for 50 minutes.
- 9
Cool completely before removing from pans.
💡 Cook's Notes
For a darker cake, add some melted baker's chocolate to the batter and mix thoroughly. This makes a "chocolate carrot cake." Fine Cooking (Vol. 43, March 2001, p. 62) has a carrot cake recipe with orange cream frosting worth trying. They suggest using regular olive oil in the batter.
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