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*
Arrrgh!!!
It's just my state of mind!
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.
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!
*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.
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!