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Carrot Cake: The Best Ever!

October 29, 2014 by Barb 23 Comments

“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Barb Brookbank

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

Print
The Best Carrot Cake Ever
 
Ingredients
  • 1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 cups grated carrots
  • 1 cup pecans - toasted and coarsely ground
Instructions
  1. Beat oil and sugar well.
  2. Add eggs, beat well.
  3. Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
  4. Fold in carrots and pecans.
  5. Pour into bundt pan and bake at 350 degrees for at least one hour.
3.2.2807

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness!Carrot Cake, Keeping With the Times

 

Filed Under: Cakes Tagged With: carrots, walnuts

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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