Carrot Cake, Joe’s Favorite!
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I’d recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12slices 30minutes
Cook Time
1hour
Servings Prep Time
12slices 30minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  2. Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  3. Grate carrots and set aside.
  4. In a large bowl, cream the oil (mix with fork) into the sugar.
  5. Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  6. Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  7. Pour into baking pan, bake for 1 hour or until toothpick or cake tester comes out clean or cake springs back when pressed with a finger.
  8. Cool for about 15 minutes on a rack, then remove from baking pan.
  9. Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).
Carrot Cake, Joe's Favorite!
Print Recipe
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Carrot Cake, Joe's Favorite!
Print Recipe
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  2. Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  3. Grate carrots and set aside.
  4. In a large bowl, cream the oil (mix with fork) into the sugar.
  5. Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  6. Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  7. Pour into baking pan, bake for 1 hour or until toothpick or cake tester comes out clean or cake springs back when pressed with a finger.
  8. Cool for about 15 minutes on a rack, then remove from baking pan.
  9. Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).
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