Happy National Carrot Cake Day!
Here’s our favorite Carrot Cake Recipe:
In a large bowl, beat together until light, about 2 minutes:
½ cup canola oil
1¾ – 2 cups sugar
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.
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.