Lake Isle Press

Carrot Cake

Over 25 years since the publication of the Old-Fashioned Baking Book, Jim Fobel still uses this recipe in his home kitchen.

Carrot Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons
  • 1 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 cup vegetable oil
  • 5 large eggs
  • 3 cups coarsely shredded peeled raw carrots (6 medium)
  • 1 1/2 cups (6 ounces) chopped walnuts
  • Cream Cheese Frosting

Directions

1. Position a rack in the center of the oven and preheat to 350°F. Grease and flour a 13-by-9-inch baking pan.

2. In a medium-sized bowl stir together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl combine the granulated sugar, brown sugar, and butter; beat with an electric mixer until evenly blended. Beat in the oil until smooth. Beat in the eggs, one at a time, and then beat until thick and light, 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, stir in the shredded carrots and chopped walnuts; the batter will be thick. Turn the batter into the prepared pan, smoothing the top. Bake 50 to 60 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool in the pan on a rack. When completely cool, generously frost, making swirls over the top. Cover and refrigerate. The frosting will set. To serve, return to room temperature and cut into squares.

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