Heritage Carrot Cake
- Anthology of Crumbs
- Oct 9
- 1 min read
1
Searing the Beef
Add walnuts for texture or scatter pumpkin seeds on top.
For a layered version, bake two and frost between them.
Keeps well in the refrigerator, the flavour deepening with time.
Notes
1
Preheat oven to 325°F (165°C).
2
Grease a 9 x 11 inch glass pan.
3
Combine oil, eggs, and sugar, mixing until smooth.
4
Add carrots, flour, salt, baking soda, and cinnamon. Stir until fully blended.
5
Bake for 1 hour, then let the cake cool completely before icing.
Instructions
1½ cups (375 ml) cooking oil
4 large eggs
2 cups (400 g) sugar
3 cups (grated) carrots
2 cups (250 g) flour
1 tsp (5 g) salt
2 tsp (10 g) baking soda
2 tsp (10 g) cinnamon
Cake
8 oz (227 g) cream cheese
¼ cup (60 ml) butter
1 lb (450 g) icing sugar
1 tsp (5 ml) vanilla
Frosting
Heritage Carrot Cake
Laura
This is Laura’s grandmother’s cake, the one written on an old recipe card with faint pencil lines and a touch of flour at the corners. It asks for nothing more than a wooden spoon, a glass pan, and a little time. The scent of cinnamon and carrot fills the kitchen as it bakes, familiar and steady, a recipe that feels like home.
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
1 hr
Rest Time
0
Total Time
1 hr 15 min
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