Graham Carrot Cake
No cream cheese frosting here. But an unexpected ingredient, graham crackers! Mostly traditional other than that, delicious as carrot cakes are, moist, and easy. This is a good one to take on picnics or potlucks, because a light dusting of powdered sugar is al it needs to top it off! A family favorite and one the neighbors always liked. When we got together, I brought the cake, and someone made ice tea, and we shared the latest 'news'. Never gossip ;)
3 cgraham cracker finely crushed crumbs, about 48 squares
3 call purpose flour
1 Tbspbaking powder (yes, "one tablespoon" is correct)
2 tspbaking soda (yes, "two teaspoons" is correct)
2 tspground cinnamon
1 tspground nutmeg
1 1/2 cpeanut or other oil
1 1/2 cpacked light brown sugar
2 tsppure vanilla extract
3 cfinely shredded carrots, about 6 large
3/4 cchopped walnuts
How to Make Graham Carrot Cake
- Preheat oven to 350°. Grease and flour a 12 cup fluted tube pan.
- Mix crumbs, flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
- Beat eggs in large bowl with electric mixer at high speed until thick, about 2 minutes. Beat in oil, brown sugar, and vanilla. Mix in crumb mixture, carrots, and walnuts.
Pour into prepared pan.
- Bake at 350° for 60-70 minutes or until done (test by traditional methods). Cool in pan 10 minutes. Remove form pan; cool completely on wire rack.
Sprinkle with powdered sugar to serve.