Carrot Cake

Posted byhelenspencerpantazisPosted inCakes

I started making this cake when I moved to an apartment in San Francisco after college and had the use of a kitchen for the first time since leaving home. Of course, my ideal birthday cake is an angel food cake made by Anne. Failing that, I make this cake for myself on my birthday, as any other cake would just be disappointing.

Faith
  • 4 eggs
  • 2/3 cup oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups shredded carrot
  • 1/2 cup chopped walnuts
  • 1/2 cup currants
  • 1/2 cup crushed pineapple

Preheat oven to 375°F. Line three 8″ cake pans with parchment.

Beat eggs, oil and sugar together in a large bowl. Whisk together flour, soda, powder, cinnamon, nutmeg and salt. Add dry ingredients to wet and stir to combine. Fold in carrots, nuts, currants and pineapple.

Bake for 35-45 minutes, until a toothpick comes out clean.

This can also be made in a. 9×13″ pan and baked for 50 minutes, or abundant pan for 60 minutes.

Frost with cream cheese icing.