Carrot Cake Recipe

Here is a recipe that CSA member Zahira shared with me.  It came from a local hotel, but she adapted it to make a smaller batch.  It makes a very moist cake that uses a lot of carrots.  It will be perfect for this week of carrots.  I generally shred mine in a food processor.  This is also helpful for extra shredded carrots so that you can make carrot salad.

Carrot Cake

8 oz Cream Cheese

2 cups Sugar

4 Mesa Top Eggs

1-1/4 cup Canola (I use Almond Oil)

3 cups shredded Carrots

2 cups Flour (1 whole wheat and 1 all purpose)

2 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Nutmeg (or more if you want it)

1/2 tsp Cinnamon (or more if you want it)

2 tsp Vanilla

8 oz Pineapple

1 cup Raisins

1 cup Beneficial Farms Pecans

Bake at 325 for 75 minutes.




Filed under Recipe

2 responses to “Carrot Cake Recipe

  1. Alice Lee

    Thanks for the carrot cake recipe. I planned on using our carrots this way. Yum! You can make carrot muffins from this recipe too.

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