Friday, September 9, 2011
After being deluged with more than a foot of rain since Monday, the roads are flooded, the creeks overflowing, schools are closed, and I am ready for the sunshine again. But until the sun peeks out again, this bright dessert will have to do instead...
With baby food carrots in place of the grated carrots you find in most carrot cake recipes, this cake has a moister, smoother texture than you'll find in other carrot cakes. Like quick breads, we found that the flavor and moistness of this cake developed even more when it sat overnight, so it's a great dessert to make-ahead. Even if you already have a favorite carrot cake recipe (like this yummy one), I recommend trying this version for something velvety and new!
Recipe Source: Worldwide Ward Cookbook: Secret Recipes
2 cups sugar
1-1/2 cup oil
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
3 medium jars (4-ounces each) baby food carrots
Directions: Mix eggs, sugar, oil, and flour. Add remaining ingredients and beat well.
Pour into a greased and floured 9x13-inch baking dish (or two 9-inch round cake pans). Bake at 350 degrees for 30-35 minutes (or about 20-25 minutes for the 9-inch cake pans). When cool, frost with cream cheese frosting. Makes 12 - 15 servings. *NOTE: I think that this cake is even better served the second day. Enjoy!
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