March 24, 2021
One of the things I look forward to at the farmers market are the delicious, fresh carrots. They have a sweet taste that store-bought carrots do not. When carrots arrive at the market, the first thing I make when I get home is carrot cake. I mean come on, who doesn’t love carrot cake with cream cheese frosting?
9×13 Cake Pan
4 Eggs (I used farm fresh)
2 Cups Sugar
1 ½ Cup Corn Oil
2 Cups Flour
2 Teaspoon Baking Soda
2 Teaspoon Salt
2 Teaspoon Cinnamon
3 Cups Grated Carrots
½ Cup Chopped Walnuts
¼ Cup Raisins
Oil and Flour For the Cake Pan or use Pam for baking
Preheat oven to 350 Degrees.
Oil and flour your pan, set aside.
Beat eggs until fluffy.
Gradually add in sugar and oil.
Sift flour, baking soda, salt and cinnamon together.
Combine the carrots, chopped walnuts and raisins to your flour mixture.
In a large mixing bowl, combine all ingredients and mix until batter is formed.
Pour your batter into your prepped pan and bake in the oven at 350 degrees for 42 minutes. Depending upon your oven, I would check it at about 35 minutes. Check with a cake tester or tooth tip. Insert into the middle of the cake, if it comes out clean, it is done.
Once it is cool, pour and spread your cream cheese frosting on top and ENJOY!
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed the the United States.