California Carrot Cake
By Yankee Magazine|Mar 14 2005|
This is a cake I make so often it is in my head. No need to look up anything. Everyone loves it and it’s very healthy.
Ingredients
2 cups Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon of Salt
4 eggs
2 cups of sugar
vanilla (about 1 Teaspoon)
1 cup of Canola Oil
about 3 cups grated carrots
raisins if desired (about 1 cup)
Instructions
Preheat oven to 325 degrees
Prepare a 9 x 13 inch baking pan with spray non stick coating.
Mix eggs and sugar well, add oil, mix add the remaining (dry) ingredients, then carrots last with raisins. Mix until incorporated, spread in prepared pan and bake about 45 minutes (my oven is very very good), you may need about 60 minutes. I can tell when cake is done by touch, or you can use a toothpick.
Cool and glaze with powdered sugar with a little lemon juice to consistancy, be careful not to add too much juice at first, you might need to add more powdered sugar if you do. Or you can just dust with powdered sugar.
