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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Really dense, moist carrot cake recipe, tweaked with double carrots Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
2 cups flour |
2 teaspoons salt |
2 teaspoons baking powder |
3 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 1/2 teaspoons baking soda |
6 cups grated carrots |
Directions:
1. Preheat oven to 350. Beat together oil, eggs and sugar and vanilla 3-5 minutes until creamy. In separate bowl, combine all dry ingredients, except carrots. Fold wet mixture into dry, then fold in carrots. Turn into greased, floured 9x13 pan. Bake 40-50 minutes at 350, until a toothpick inserted in center comes out clean.
2. Note: This is a very dense cake, and very moist, and may fall slightly in the center. If you're looking for more of a commercial type light carrot cake, this may not be for you. Also makes good muffins.
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