Carrot Spice Cake
It may not be her highly, sought-after Honey Cake recipe, but PJ Library® Manager, Kathie Wainer has a number of sweet concoctions in her baking arsenal that she can share with us. We are pleased to feature her recipe for Carrot Spice Cake. Our forks are ready!
Prep Time: 15 minutes
Bake Time: 20 or 60 minutes
Total Time: 35 minutes or 75 minutes
Yield: 12 muffins or 1 cake
Ingredients
- 1 cup sugar
- 1 cup canola oil
- 3 eggs
- 1⅓ cups flour
- ½ teaspoon salt
- 1⅓ teaspoon baking soda
- 1⅓ teaspoon baking powder
- 1⅓ teaspoon cinnamon
- 2 cups finely grated carrots
- ½ cup chopped nuts
Directions
- Preheat oven to 350°F.
- Beat the sugar and oil.
- Add the eggs, one at a time, beating after each addition.
- Sift dry ingredients and add to the egg-oil mixture.
- Beat until well blended and then fold in grated carrots and chopped nuts.
- For muffins: Divide into muffin paper cups and bake for 20 minutes.
For cake: Pour into 9 x 13 inch pan and bake for one hour.
