This moist carrot cake is best the next day and is awesome with Cream Cheese Icing. Hint: Do not over-beat the ingredients. Stir just until blended. I bake this cake in two 10" round springform pans that have been lined with parchment paper. This recipe freezes well. Bake at 325 degrees F for one hour or until cake tester comes out clean.
- Portion size 12 servings
- Credits : Heather Penwell
- 1 cup cooking oil
- 4 cups carrots finely grated
- 2 cups all purpose flour sifted
- 2 tablespoons ground cinnamon
- 2 teaspoons baking soda
- 2 cups white sugar
- 5 eggs
MethodPreheat oven to 325 degrees Farenheit.
Into a sifter, put flour, cinnamon, baking soda and sift once onto waxed paper.
Grate about 5 large carrots - enough to make 4 cups - and set aside.
In a large bowl, whisk 5 eggs, sugar and oil and until blended. Stir in the grated carrot. Add the flour mixture all at once and stir quickly just until incorporated.
Pour at once into 10" springform pans dividing the batter evenly between the two.
Bake for one hour on the middle rack of the oven. Edges will start to pull away from the pan when done.
Ice with cream cheese icing when cooled.