Carrot Cake

by on March 26, 2016 » Add the first comment.
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carrotIngredients

  • 1-1/2 C canola oil
  • 2 C sugar
  • 4 eggs
  • 3 C carrots (about 1-1/2 LB
  • 1 C chopped almonds
  • 1 tsp salt
  • 1 TBL cinnamon
  • 2 tsp baking soda
  • 2 C flour

Step by Step

  1. Blend oil and sugar in large bowl
  2. Add eggs, one at a time, incorporating each egg as you go
  3. Blend thoroughly
  4. Peel and grate the carrots, or use a food processor
  5. Pulse almonds to break them apart
  6. Add carrots and almonds
  7. Pour into well greased ten inch cake pan
    – or use four inch rings to make individual cakes – Drop baking time to 1 hour
    – or use two pans to create thin layers – Drop baking time to 1 hour
  8. Bake at 325º for 1-1/2 hours
  9. Cool and frost

Traditional Frosting

  1. Mix 1 8 oz package of cream cheese (room temperature) with 1/2 C melted butter
  2. Add 1 LB confectioner sugar, 2 TBL vanilla and mix well
  3. Spread while still room temperature

Glaze Frosting

  1. Mix 1 C confectioner sugar with 4 TBL lemon juice

Decoration

  1. For carrot use confectioner sugar and food coloring.  Use parsley sprig for the carrot top

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