Happy Monday Everyone- I am so happy to share this yummy carrot cake recipe with you. I have been making this every year for Easter since my kids were born. Since they didn’t like carrots when they were little, we started calling it “Bunny Bread” and, ta-da, they couldn’t get enough of this sweet little dessert. Perfect with or without frosting.
You need
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoon ground cinnamon
- 1 1/4 baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 1/2 cup oil
- 1 pound carrots peeled and grated
Heat oven to 350.
Whisk together flour, cinnamon, baking powder, baking soda, slat, nutmeg and cloves. Set aside
Whisk together eggs and sugar until frothy.
While continuing to whisking add oil in a slow stream until well combined.
Whisk in flour stirring until just combined.
Stir in carrots.
What to make
- Pour into 2 greased and flour 9 inch cake pans and bake for 35-40 minutes
- OR Pour 1/4 cup into cupcake liners and bake for 25 minutes
- OR make a mini loaves by pouring. Cook for about 30 minutes. Cake is done when a toothpick inserted into the center of the cake come out with a few crumbs
Frost any of the above with your favorite cream cheese frosting or eat as is!
XO,
Jenny
Leave a Reply