National Carrot Cake Day

Carrot Cake

Happy National Carrot Cake Day!  
Here’s our favorite Carrot Cake Recipe:


Carrot Cake

In a large bowl, beat together until light, about 2 minutes:

½ cup canola oil
1¾ – 2 cups sugar
3 eggs
2 tsp vanilla

Stir together in a small bowl:

2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon

Add along with the flour mixture to the sugar mixture.  Beat for another 2 minutes.

1 cup of buttermilk or sour milk (1 tbsp vinegar + enough milk to equal 1 cup)

Stir in by hand,  just until combined:

2 cups grated carrots (2 – 4 carrots)
1 cup raisins
1 cup chopped walnuts or pecans

Preheat the oven to 350º.  Grease and flour a bundt pan, 13″x9″x2″ pan or three 9″ round pans.

Pour batter into the desired pan.  Bake unitl the center springs back when lightly touched.

Baking times:

Bundt pan: 55 – 65 minutes
13″x9″x2″ pan: 30 – 40 minutes
9″ pans: 15 -25 minutes

Cool cake and remove from pan.  Frost with cream cheese frosting.


Carrot Cake


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