Mom's Classic Carrot Cake
A traditional homestyle carrot cake with warm spices like cinnamon, clove, and nutmeg. Can be transformed into chocolate carrot cake with optional baker's chocolate.
50 mins
Ingredients
Equipment Needed
- food processor
- cake tins
- mixing bowl
Ingredients
Equipment Needed
- food processor
- cake tins
- mixing bowl
Instructions
- 1
Mix dry ingredients
Mix flour, salt, clove, nutmeg, cinnamon, and baking soda in food processor.
- 2
Create batter base
In a bowl, hand mix the sugar and oil, then blend it into the dry ingredients to make batter base.
- 3
Add eggs
Mix in one egg at a time.
- 4
Add carrots
Add shredded carrots either inside food processor or (for longer carrot pieces in the case) mix batter and carrots together in a bowl.
- 5
Prepare pans
Divide batter into two PAM-sprayed cake tins.
- 6
Bake
Bake at 350º for 50 minutes.
- 7
Cool
Cool and remove from tins.
Cook's Notes
For a darker variation, add melted baker's chocolate to create a chocolate carrot cake. See Fine Cooking, Vol. 43, March 2001, page 62 for an excellent orange cream frosting pairing.
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