Carrot Cake

What better way to use the huge CSA carrots and fresh Farmer’s Market eggs?

The Perfect Carrot Cake


  • 2 cups flour
  • 2 cups brown sugar
  • 2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg, allspice, and cardamom
  • 2 teaspoons baking powder
  • 1 1/2 cups cooking oil
  • 4 eggs
  • 3 cups grated carrot

What I Did:

  • Combine dry ingredients
  • Add eggs
  • Add oil and carrots
  • Bake in a greased 9×13 inch pan (or two round cake pans or 24 muffin tins) at 350 for 40 minutes, or until a toothpick inserted comes out clean.
  • For the muffin tins, I baked them for 25 minutes.

This recipe is absolutely perfect: moist, fluffy, flavorful, and when you put a dozen of them in front of 3 20-something guys they have the ability to disappear in seconds.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: