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Carrot Cake

creative.chef's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Ground cinnamon 1 Teaspoon
  Mace/Nutmeg 1⁄2 Teaspoon
  Nutmeg/Mace 1⁄2 Teaspoon
  Grated orange rind 1 Teaspoon
  Eggs 4
  Finely shredded carrots 1 1⁄2 Cup (24 tbs) (Or Grated)
  Finely grated carrots 1 1⁄2 Cup (24 tbs), shredded
  Toasted filberts/Toasted walnuts 2⁄3 Cup (10.67 tbs), finely chopped
  Chopped toasted walnuts/Filberts 2⁄3 Cup (10.67 tbs)
  All-purpose flour 2 1⁄2 Cup (40 tbs), sifted
  All purpose flour 2 1⁄2 Cup (40 tbs), sifted
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Warm water 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Pre-heat the oven to 350 degree Fahrenheit.
2. Take a 11-by-15-inch cake pan and butter it.

MAKING
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the cinnamon, grated orange rind, and either mace or nutmeg.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually stir in the carrots and nuts.
7. In another bowl, sift together the flour, baking powder, and salt.
8. Add this mixture, with the warm water, to the butter creamed mixture.
9. Do not beat this mixture; fold in the flour just until it is well moistened.
10. Take the buttered cake pan and pour the batter
11. Bake in the pre-heated oven at 350 degree Fahreheit for 35-40 minutes, or until the cake springs back when it is pressed lightly in the center.

SERVING
12. A few minutes after removing the cake from the oven, loosen it from the sides of the pan and turn out on a rack to cool.
13. It's best to serve the carrot cake a day or two after it has been baked, for it improves in flavor and texture if aged.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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