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Carrot Cake

by Amy Zitelman
dessert
Yield: 12 servingsPrep: Prep: 20 minutesCook: Cook: 50 minutesTotal: Total: 1 hour 10 minutes
Source: https://www.jewishfoodsociety.org/posts/2021/1/20/how-the-soom-sisters-continue-a-family-tradition-of-working-in-the-food-industry?utm_source=JFS+Newsletter&utm_campaign=85f2661f3c-EMAIL_CAMPAIGN_2017_09_28_COPY_02&utm_medium=email&utm_term=0_fe5a0fb602-85f2661f3c-97397905&mc_cid=85f2661f3c&mc_eid=95914746cb#carrotcake

Ingredients

You have 1 of 11
produce
  • ○3 cupscarrots(grated)
  • ○1/2 cupraisins
protein
  • ○4 largeeggs
  • ○1 cupwalnuts(coarsely chopped)
grain
  • ○2 cupsall-purpose flour
pantry staple
  • ✓2 teaspoonsbaking soda
  • ✓1/2 teaspoonsalt
  • ○1 1/2 teaspoonsground cinnamon
  • ○1 1/4 cupsvegetable oil
  • ○1 cupgranulated sugar
  • ○1 teaspoonvanilla extract
  • ○1 cuplight brown sugar(packed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
  2. In a medium bowl, mix together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat together eggs, oil, sugars, and vanilla. Mix in the flour mixture.
  4. Stir in the grated carrots, walnuts, and raisins.
  5. Pour into prepared pan.
  6. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

My notes

This carrot cake is a family favorite and perfect for any occasion.