This carrot cake recipe is from the 1989 version of my trusty, tried and true Better Homes and Gardens New Cook Book (1989 10th edition).
- 2 C all-purpose flour
- 2 C sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 C finely shredded carrot
- 1 C cooking oil
- 4 eggs
- 1/2 C chopped walnuts – this ingredient is not in the original recipe but I just couldn’t resist. I love walnuts in carrot cake!!
In a bowl, combine dry ingredients. Add carrot, oil and eggs. Beat with electric mixer until combined.
Pour into 2 greased and floured 9×1 1/2 inch pans. Bake at 350F/175C for 30-35 minutes or till a toothpick inserted into center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly.
I thought to modify the recipe thinking there was just too much oil and too many eggs for my liking, but, I am one to follow a given recipe as instructed and then make my modifications for the next time. For future reference I will most likely only use 1/2 C oil + 1/2 C milk and 3 eggs, double the cinnamon and maybe add some crushed pineapple. I did use my mini-loaf pan; the recipe was just enough for eight loaves. Wrapped individually, they make perfect portable snacks! If they last that long. After I took this photo, the plate was empty! That’s always a good sign…
And yes, we use our Christmas plates all year ’round. My kids requested that several years ago and I thought “why not?” We love the design and it’s our way of keeping the Spirit of Christmas every day.