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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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 12 slices

Ingredients

  • 2 c sugar
  • 1/2 c oil (coconut oil is especially good)
  • 4 eggs room temp (esp. if using coconut oil)
  • 2 c flour (can use Einkorn)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 c carrots grated (medium)
  • 1 c pecans chopped
  • whipped cream (optional)

Instructions

  • Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  • Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  • Grate carrots and set aside.
  • In a large bowl, cream the oil (mix with fork) into the sugar.
  • Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  • Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  • 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.
  • Cool for about 15 minutes on a rack, then remove from baking pan.
  • Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).