Thursday, October 25, 2012

Julie's Carrot Cake

Julie's Carrot Cake
Julie found the original recipe online but then she fiddled around with it until it became her own. I seriously love this cake.

1 1/2 cups sugar
1 cup cooking oil
3 eggs

Beat sugar, cooking oil and eggs in a large bowl on the low speed of an electric mixer for about 30 seconds or until well-blended.

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Add the dry ingredients to the sugar/oil/eggs mixture and beat on low speed of the mixer for one minute.

1 16-ounce package of frozen sliced carrots (3 cups)

Cook the carrots, according to package directions, until they are soft. Puree the carrots and add the cake dough mixture. Mix until blended.

1 cup chopped nuts (walnuts or pecans)

Stir in the nuts and pour batter into a prepared greased and lightly floured 13X9X2-inch pan. Bake at 350-degrees for about 45 minutes. If round cake pans are used, bake for 35 minutes.


3 sups powdered sugar
1/3 cup butter
1/2 cup maple syrup (Julie uses homemade with extract)

Beat together and frost cooled cake.

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