Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from Chow.com


2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

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