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Old Fashioned Carrot Cake

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Carrot Cake

We interrupt National Nutrition month to bring you a little slice of heaven right here on earth!  This Old Fashioned Carrot Cake is guaranteed to elicit cheers of joy and delight from the crankiest of teenagers humans, while simultaneously improving your vision and making you a more well-rounded uhh, well-adjusted person!

Please, please make this cake immediately!  Carrots are on sale, people!  They’re an excellent source of antioxidants and vitamin A, for pitty’s sake! A big hunk of cake pairs swimmingly with a glass of calcium-rich milk!  And seriously, do you really need a reason?!!

Help, my exclamation mark key seems to be stuck!!

Share this goodness with your family, friends, neighbors, and countrymen.  Heck, save it for the Easter Bunny if you’re so inclined.  Or, do what I did.  Set this cake on a pretty cake stand, then take it with you to the farthest reaches of your house.  A closet is good.  Make sure you also have with you a big fork and large glass of cold milk.  Shut the door.  Dig in.  Be at peace.

Or, don’t be like me.  Have you seen my thighs lately?

Nom, nom, nom……

 

OLD FASHIONED CARROT CAKE

Serves:  12

Source:  allrecipes.com

  • 2 c. sugar
  • 1 c. vegetable oil
  • 4 eggs
  • 2 c. flour
  • ½ t. salt
  • 1 t. baking soda
  • 1t. baking powder
  • 1 t. cinnamon
  • 2 c. grated carrot (for me this was one giant one; they’re on sale)
  • ½ c. butter, softened
  • 1 8 oz. package cream cheese, room temperature
  • 4 c. powdered sugar
  • 2 t. vanilla
  • 1 c. toasted pecans, optional

Preheat oven to 350.

In a large mixing bowl, blend together the sugar, vegetable oil, and eggs until well blended.  In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Add to the sugar mixture and combine well.  Add in the carrots and stir until just blended.

Choose your pan(s) and spray well with non-stick cooking spray.  I used two 8” rounds; you could use a bundt pan, cupcake tin, or 9×13” pan.  Pour in the cake batter; bake until a toothpick inserted into the center of the cake comes out with loose crumbs attached, anywhere from 25-50 minutes, depending on the pan you’ve chosen.

Remove cake to a rack and cool completely.  Make the frosting by creaming together the butter and cream cheese in a large bowl.  Gradually add in the powdered sugar and vanilla, and beat to blend.  Add the pecans if desired.  Alternately, you could top the cake with the chopped pecans as a garnish.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • mzs

    I am an idiot…so how about the cooking times for the 8″ rounds and a bundt if you don't mind. It is my father's absolute favorite and he could us a little pick me up right now. Thank you for another great recipe and more for the good entertainment.

  • peggyschipke

    When I am not sure of the baking times for a particular pan or cupcakes, I look at a box of cake mix. They list the baking times for all of the options. This has come in handy many times for me.

  • LeahDamron

    Hi mzs — you are not an idiot! I would start checking the cake(s) after around 25 minutes. Just stick a toothpick in the center and if it comes out with gooey batter, it needs more time. You're looking for loose crumbs attached to the toothpick….perfection! :-) My 8″ rounds took about 30-35 minutes. Hope you like it! ~ Leah

  • http://www.facebook.com/profile.php?id=1140800881 Jennifer Gifford

    This recipe is really close to the one I use. I substitute applesauce for half the oil and they turn out so moist and good. I usually make them into cupcakes and they are done in around 20-25 minutes.

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