Cinnamon Carrot Cake
Serving Size / Yield
- 1 cup of canola or vegetable oil
- 2 cups of unbleached all-purpose flour
- ¾ tsp. baking soda
- 2 tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- ¾ tsp. salt
- 4 large eggs
- 2 cups packed light brown sugar
- 2-1/2 cups finely grated carrots
- ¾ cup chopped walnuts
- ½ cup raisins
- 1-1/2 tsp. pure vanilla extract
Preheat oven to 350, lightly oil and flour two 9x2 inch round cake pans and line the bottoms of the pans with parchment. Blend in the dry ingredients and in a large bowl mix in the oil, eggs, carrots, brown sugar, walnuts, vanilla and raisins. Do this for about a minute. Then, add the dry ingredients and mix until blended. Spread the batter evenly in the prepared pans. Bake until done or when the center comes out clean after testing it gently with cake tester or fork. Cake often takes about a half hour to bake. Then, cool the pans and later loosen the cakes by gently inserting a knife around the edge of the pans. This will loosen them.
The frosting consists of cream cheese, butter, confectioner's sugar, vanilla, dash of cinnamon, and salt. Once the cake has cooled, prepare the frosting and spread it on the cake. You can do this with prepared cinnamon butter cream frosting in a can or make the frosting.