My Mom used this Carrot Cake recipe when I was growing up. She found it in one of those appliance recipe books -- that has since been recycled many, many years ago. I don't know the source of the recipe . . . but I do have the recipe to share. It's the best Carrot Cake recipe I've come across.Moist, great texture and flavor and the most delicious aroma while baking. I don't usually add the classic cream-cheese icings unless I'll be serving to guests. Let me know if you give it a try and your results. Enjoy!
Carrot Cake Muffins
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups vegetable oil
2 tsp vanilla
3 eggs
2 cups sugar
2 cups grated carrots
1 8 1/2 oz. crushed pineapple
1 1/2 cups chopped nuts
Bake at 350 F
- Cake = 70 minutes
- Muffins or cupcakes = 20 minutes
Bake until golden brown and check for doneness before pulling. Transfer to a cooling rack asap to prevent from becoming soggy. The top becomes a wonderfully textured crust.
Baker Hints
- UPDATE: For a more healthful muffin/cupcake - substitute some of the oil with unsweetened applesauce -- turns out much better!
- don't pack the carrots
- use crushed pineapple vs. pineapple chunks
- I usually use walnuts
- careful not to over bake, as will come out dry
Buon Appetito!
