Carrot Cake
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups cooking oil
2 cups sugar
4 eggs
2 cups grated carrots
1/2 cup chopped pecans
Sift the flour once, add baking powder, soda, salt, cinnamon and sift the mixture into a mixing bowl. Add sugar, oil, eggs, and beat until blended. Add carrots and pecans. Pour into a greased, floured 10" tube or bundt pan. Bake at 325 degrees for 70 minutes. Cake test. Remove from oven, let stand ten minutes. REmove from pan and cool on a rack. Dust with 10X sugar. Serve with ice cream.
Thirty years later......
A number of years ago, a friend told me that I could substitute applesauce for part or all of the oil, and now, I do. And, should I never find the definitive Bundt pan, I will consider making this cake in a 13 x 9 cake pan. It will take some adjustment of cooking time, but it would be worth it.
If I could remember how this recipe came to me, I would give the creator credit for it. It seems that it has been in my family forever, and my personal copy was typed more than a quarter of a century ago. I equate this cake with comfort. My head, which is trained to read labels and think "Low-carb," simply has to give way now and then, so that my heart, and taste buds, can enjoy the comfort of food from my youth. Thank God that doesn't happen often! *G*
Comments (4)
A few weeks ago, I bought a bunch more summer squashes than I could eat by myself (HH doesn't care for squash), so I shredded the excess 3 or 4 medium/smallish zucchini and yellow squashes (producing a full processor bowl of squash shreds). These I dumped into a spice cake mix, omitting the oil, totally. With a bit of cream-cheese frosting, that cake was soooo good. Problem was, it had such a light crumb that it was difficult to eat (so I sat in the bathtub and stuffed it into my mouth with both hands--LOL!) Now, I'll have to try your recipe. What tough assignments you give! Thanks for the recipe.
Posted by Cop Car | August 28, 2004 3:27 PM
Posted on August 28, 2004 15:27
My pleasure! My cake had a similar problem. Where the nuts were, the cake tended to crumble, but it sure tasted good! I never thought of eating it in the tub, though. I suspect you're a woman who knows how to corral mess so that cleaning is a whole lot easier.
Enjoy the cake!
Posted by Buffy | August 28, 2004 3:37 PM
Posted on August 28, 2004 15:37
*jumps up and down excitedly*
Thank you!
I've been looking for a good recipe for carrot cake for years - ever since I lost the one another friend gave me back in 1985.
Posted by Blue Witch | August 31, 2004 1:21 PM
Posted on August 31, 2004 13:21
Blue Witch, try it once with all the oil, and then make the second one with applesauce replacing half the oil, and see if you can tell the difference. I believe you can replace the oil completely with applesauce and the cake still works, and this is a GOOD recipe.
One of my sisters makes hers with jars of baby food carrots. I like a bit more texture to my cake, so I "grate" it in a little food processor, or the blender.
I hope you enjoy it!
Posted by Buffy | August 31, 2004 3:43 PM
Posted on August 31, 2004 15:43