It’s been a while since I made carrot cake but a new pile of carrots from the garden was irresistible. A neighbor who was generous with her potatoes, which we didn’t grow this year, inspired me to make carrot cake, with an extra to share.
Since I knew the carrot cake recipe has many steps, including shredding the carrots, chopping the nuts and measuring out all the other ingredients, I figured it would be easier to just do both cakes at the same time.
Here’s the recipe:
Note: A little change to the recipe…this needs to bake longer than 45 minutes…probably 50-55 minutes. I usually make cupcakes and they cook through fine, but the center of these cakes was still too moist. The toothpick came out clean, but when cool the center was not cooked enough. I kept the cake in the refrigerator and that helped, but in the future, I’ll go back to making cupcakes.
To make two cakes I needed a lot of carrots. Luckily, we had just dug some up from the garden. I still needed a few extra, but the little ones from the store didn’t shred very easily. I finally had to chunk them up before feeding them through the food processor shredding blade. (Note to self: start with more big carrots!)
(Sorry…I forgot to take a picture of the food processor working).
I measured out all the ingredients in matching bowls so I wouldn’t miss anything.
Before I mixed everything all together, I preheated the oven and sprayed the pans…
…and scooped the batter into the pans.
While the cakes were baking, I washed up all the dishes. I was amazed how many dishes I used to make this double batch. Whew!
The cakes turned out just fine…but not quite cooked in the middle. I noticed that didn’t stop us from eating it!
A little sprinkle of powdered sugar dressed it up. My neighbor seemed pleased to give it a try! Enjoy!
Please comment or email me directly if you have questions at marykisner@comcast.net.