Simply fabulous carrot cake recipe

October 14, 9:47 PMDaytona Food ExaminerConnie Rice

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Lovely moist slices of carrot cake sweetened with buttercream icing. 

If a great carrot cake recipe is worth its weight in gold, then this carrot cake recipe is pure platinum.  It originally comes from mommy blogger Fun Gone Bad, whose baking can be described by such words as "sublime" and "exquisite".

Feel free to throw in some raisins or chopped nuts to your taste, but it's really not necessary since it's already quite good on carrot alone. 

This cake recipe can be prepared in a variety of sizes at different baking times (at 350 degrees):

3 round cake pans - 25 minutes

2 round cake pans - 30 minutes

9 x 13 rectangular pan - 40 minutes

2 loaf pans - 50 minutes 

Divine Carrot Cake Recipe

Ingredients:

3 cups shredded carrot (hello food processor!)

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 cups sugar (brown is fine)

1 tsp. cinnamon

4 large eggs (add another for extra moist cake)

3/4 cup vegetable oil (canola is great)

1 tsp. vanilla

Directions:

Grease pans and preheat oven to 350 degrees.  Mix the first seven ingredients together until carrots are coated.  Add the last three ingredients and mix well.  Divide among the pans - cakes will be thin.  Bake according to pan size and when toothpick inserted in center of cake comes out clean. 

This carrot cake recipe is fine (and healthier) without frosting, but nothing beats a nice cream cheese frosting or buttercream icing recipe to top it off.