After work today I went straight to work on these carrots... they were at risk of going bad, having being plucked from the earth last fall (we ate a ton before now). So I went to work on a double batch of the following recipe;
Carrot Cake Recipe
1 1/4 cups corn oil
2 cups sugar
2 cups all-purpose flour
2 tsp. cinnamon
4 tbsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (I used half actual eggs and half vegan egg replacer)
4 cups grated carrots
(Optional: Nuts!)
Directions:
Preheat the oven to 350°F. Grease and flour 2 loaf pans pan. In a large bowl mix together corn oil and sugar. In a different bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Add half the flour mixture to the oil-sugar mixture and blend well. Add the remaining dry ingredients with the eggs, one at a time. Mix well. Add the carrots and mix.
Pour the cake batter into the tube pan. Bake for 50 minutes, or until done. Cool and frost.
This was a variation from www.muchmenus.com/Carrot_Cake_Recipe.htm
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