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Elsie’s Carrot Cake
This easy carrot cake recipe isn’t fussy or pretentious. Sweet, shredded carrots suspended in a spiced cake studded with nuts. That’s it.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 12 people
- 2 cups flour
- 2 cups sugar
- 2 teaspoons soda
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 4 eggs beaten
- 1/4 cup oil
- 3 cups grated carrots
- 1 cup chopped nuts
Heat oven to 300˚F.
Prepare two 8-inch round cake pans by spraying with baking spray and lining the bottom with parchment paper, or grease with butter or shortening and dust with a spoonful of flour.
In a large mixing bowl, whisk together the flour, sugar, soda, cinnamon, cloves, and salt.
To the well beaten eggs add the oil mixing with a fork or whisk to combine.
Pour the egg mixture into the flour mixture and stir until all of the flour is dampened. Then beat the batter vigorously for just 1 minute.
Fold in carrots and nuts and divide the batter equally between the two prepared cake pans.
Bake in the center of the oven for 30 minutes. Turn the oven down to 275˚F and continue baking for 1 hour or until a toothpick or cake tester inserted into the center of the cakes comes out clean.
Remove from the oven and place on cooling racks. Allow to cool in the pans for 10 minutes, then run a knife around the edge. Invert onto cooling rack to cool completely before frosting with cream cheese frosting.
Serving: 1wedge | Calories: 310kcal | Carbohydrates: 50g | Protein: 3g | Fat: 11g | Sodium: 194mg | Potassium: 65mg | Fiber: 1g | Sugar: 33g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.3mg