Charismatic Carrot Cake

What I love about carrot cake is that you feel healthy eating it. I mean carrots are good for ya, right?

The thing I like about this recipe is that it’s a sheet cake, and avoids all the busy work of layering and frosting. I’m lazy, what can I say.

This is pretty much a standard recipe, and I got it from PioneerWoman, and she calls it “Sigrid’s Carrot Cake.”

I doubled the carrots in mine.

To make it more healthy.

Truly, it’s guilt free.

INGREDIENTS:

  • 2 c sugar
  • 1 c vegetable oil (I use canola)
  • 4 whole eggs
  • 2 c flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 4 c grated carrots

INSTRUCTIONS:

  1. Preheat oven to 350°
  2. Mix together in a standard mixer, the sugar, oil and eggs.
  3. In another bowl sift together everything but the carrots.
  4. Add the flour mixture to the wet ingredients.
  5. Add carrots and mix well.
  6. Spray a baking dish (next size up from 9 x 11 probably 11 x 14). Pour in the batter.
  7. Bake until done, about 25 minutes or so, until a toothpick comes out clean.
  8. Cool and then frost with a cream cheese frosting mixed with chopped pecans

Serves: 12-16

 

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