Wednesday, March 30, 2016

Carrot Cake

I like a simple carrot cake.  One that lets the carrots shine in all their glory.  Yes, I like other flavors that are sometimes added in such as pineapple and coconut, but the only additional ingredient that I may add in is walnuts.

After all, it's carrot cake!

This recipe comes from my go-to cook book...

                      the one that is falling apart...

                                         because it has been used sooooo much...

                                                                the one gifted to me from my Mom...

                                                                               many moons ago, when I moved out on my own.

This carrot cake is easy enough to make 'just because'...sometimes you just want cake!

Add some walnuts and it becomes special enough for an 'occasion' need a cake!

And, because it has carrots, it is healthy(ish), right?  smile

Carrot Cake
2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups shredded carrot
1 cup cooking oil
4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.
Add carrot, oil, and eggs.  Beat with electric mixer until combined.
Pour into two greased and floured round baking pans.
Bake at 350 degrees F for 30 to 35 minutes or until tooth pick inserted in center comes out clean.
Cool before icing.

Cream cheese frosting is delicious on this carrot cake. Click HERE to get the easy recipe.


  1. I have that cookbook somewhere and it looks like yours! I love carrot cake, and I am hungry this morning, and I usually skip breakfast, but popped over here to look. Yum! Good to know that I don't need anything fancy to make yours from scratch. xoxo Su

    1. I love that cookbook, sounds like you do too if it looks the same ;-) Simple recipes are the best!

  2. So glad to hear that you're going to make it Teri...I hope you love it!

  3. Now I know what to do with my shredded carrots! And they will freeze in 3-cup increments to cater to this cake! :)

    1. Freezing carrots ahead of time is a great idea Jes.

  4. This looks delicious - I love a good carrot cake! #oursimplehomesteadbloghop

  5. we love carrot cake, too...with the cream cheese icing, it could be served ANYwhere, with pride...and, yes, walnuts take it to a whole new level....thanks for your recipe.

  6. Yum ~ beauty photos'...have a wonderful week sweet friend.


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