Original Carrot Cake Recipe

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

Makes three 8 inch round cakes

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 halves, or chopped pecans around the sides.

More Ideas for Carrot Cake

Carrot cake makes a great hostess gift. They freeze well and can be kept fresh for a a couple of months well wrapped in the freezer.Take your filled and frosted cakes out a day or two before giving them as a gift, coat them with toasted coconut or spiced roasted pecans that have been finely chopped.

This is the best carrot cake recipe on the website in my opinion. The original recipe came from "The Silver Palate" in N.Y.C.

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