Carrot Cake

Carrot cake makes a nice birthday cake!  In fact there were two carrot cake birthday cakes in our extended family this past year--a beautiful butterfly and a traditional layer cake. 

Carrot Cake

1 cup sugar

½ cup oil

2 eggs, beaten

1½ cups carrots, grated (3-4 medium carrots)

1 cup flour

½ tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

¼ cup each ground coconut, nuts, and raisins

By hand or with an electric mixer combine sugar and oil. Add eggs and mix well. Add grated carrots. Slowly stir in dry ingredients. Add ground coconut, nuts, and raisins.  (Make sure those raisins are chopped!) Pour batter into a lightly greased and floured 8- or 9-inch cake pan. Bake for 35-40 minutes at 375°. Frost with Cream Cheese Frosting. Double or triple the recipe for a two-layer cake, baked in two 9-inch cake pans. You can bake this cake for 45-50 minutes at 350° if it gets too brown for your taste at the higher temperature.

The original source of this carrot cake recipe is from the Lion House.  (A historic restaurant and bakery in Salt Lake City, Utah.)

Stay tuned for a yummy cream cheese frosting recipe...