Adapted from allrecipes.com
You Never Know Where You’ll Find the Best Cake Recipes!
Who knew I would get so many compliments from a cake recipe that I snagged from my stepson-in-law Kenny! It is his secret “sauce” that truly makes this carrot cake so delish. As you will see, the secret is to pulverize the shredded carrots into a puree versus leaving them shredded. So my advice for fellow bakers…next time you want a delish recipe, turn to a man. Ha! Thanks Kenny.
By the way, if you give the recipe a try, I’d love to hear how it turns out and the response from friends and family. Happy Baking!
INGREDIENTS FOR THE CAKE:
3/4 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour (Whole Foods carries it)
2 teaspoons baking soda
2 teaspoons baking powder
1/4 or so teaspoon of salt
2 teaspoons ground cinnamon (I use pre-made McCormick spices)
3 cups grated carrots **(See my secret twist below to prepare this ingredient making the cake incredibly moist)
1 cup chopped pecans (These are optional and I rarely incorporate given so many nut allergies)
I use Duncan Hines vanilla glaze and drizzle it over each cake layer. I do not fully frost the cake since it’s the cake you want to feature. However, feel free to use whatever frosting you like, just make sure to use sparingly.
- Prepare cake pans. I like to make three layers but you can choose any – layer, Bundt, cupcakes or sheet cake. Grease and flour pans. (I use one-step Pam baking spray).
- In a bowl, beat together with a spoon, the eggs, oil, sugar and the vanilla extract.
- Mix in the flour, baking soda, baking powder, salt and cinnamon. Stir in puréed carrots.
(**My twist on grated carrots. Measure three cups shredded carrots. Giant supermarket carries pre-shredded bags of carrots. Put three cups into a food processor and beat until it’s a puree. I sometimes put a few teaspoons of water in the food processor/mixer if needed).
- IF you opt for pecans, fold them in last.
- Pour into prepared pans. Bake at 350 degrees if using glass pans or 325 degrees if using dark pans. Typically it takes between 20-25 minutes or less. I would check it at 20 minutes and then every few minutes. Better to cook slightly under time than over.
- Cover with foil while it cools. It locks in the moisture. When completely cooled, frost the cake and let it set for 15-20 minutes before covering again. It does not require refrigeration unless you choose to use cream cheese frosting.
Calories: assuming 8 servings, 300 calories per serving without the pecans, 407 calories per serving with the pecans.