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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This is a super awesome carrot cake; the recipe is adapted from Habeus Brulee. I'm not sure I should share the recipe, as this is how I'm currently bribing people to be friends with me. Ingredients:
2c all purpose flour |
2c sugar |
2 tsp baking soda |
2 tsp cinnamon (or maybe a bit more; be generous) |
1 tsp salt |
1.25c vegetable oil |
4 eggs |
1 standard size bag of carrots (1lb ), grated |
cream cheese frosting, to taste |
Directions:
1. Preheat the over to 350 degrees.
2. Prepare pans for baking (oil and flour, or baking cups). Personally, I usually make cupcakes - one pan of 24 mini muffins and 6-12 full size muffins. Using three loaf pans is another good alternative; the recipe I started from recommends a bundt pan.
3. Sift all dry ingredients together.
4. Mix in the oil and then the eggs, one at a time. (I use my stand mixer, but this is not totally necessary.)
5. Finally, mix in the carrots. (I shred them in the food processor.)
6. Pour into pans and bake. My cupcakes normally take about 30 minutes. Loaf pans - closer to 40. With a bundt pan, an hour is recommended. The toothpick test will tell you when they're done.
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