Original Carrot Cake Recipe

The original carrot cake recipe uses grated carrots. Here is a simple carrot cake recipe for you to try.

Preheat oven to 350 degrees

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons salt
• 3 teaspoon cinnamon
• 1 cup corn oil
• 2 teaspoons vanilla extract
• 2 eggs
• 4 cups grated raw carrots

Sift together flour, sugar, baking soda, and salt and cinnamon. Set aside

In the large bowl of an electric mixer beat the eggs until frothy. Slowly beat in the oil.

Gradually add the flour mixture; mix well.

Stir in carrot and blend.

Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.

Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.

Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.

Pan Prep: I use either a spray oil or crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.

Top with my carrot cake icing recipe and pecan halfs. Or chopped pecans around the sides.

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