Penny's StoryMy grandma cooked pork chops to the texture of tough leather, but she sure could bake with the best.
I love this cake and have only made a few minor adjustments by decreasing the salt, adding raisins and decreasing the sugar to compensate for the sweetness of the raisins.
I would call this cake "rustic." It has lots of texture. I'm 60 - so this recipe has been around quite awhile.
all purpose flour
1 1/2 c
1 1/2 c
pure vanilla extract
grated carrots - don't both to peel them first
chopped nuts (she used walnuts, i prefer pecans)
1Grease a 9" x 13" baking dish. Preheat oven to 375?F.
2Whisk together in a mixing bowl all the dry ingredients; flour, sugar, cinnamon, baking powder, baking soda, and salt.
3Beat in the eggs, vanilla extract, and oil until smooth. Fold in the carrots, nuts, and raisins.
4Bake about 1 hour in the center of the oven at 350?F.
5Options - you can easily turn this into a layer cake- just put the batter into 2 8" or 9" round cake pans.
I like to use cream cheese frosting on this cake.
8 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1# powdered sugar
1 teaspoon pure vanilla extract
Beat until smooth and creamy.
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