Time changes everything – carrot cake

My biological clock wasn’t paying much attention to the time change last week so I was up early on that day! I decided to make carrot cake for the first time.

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So I graded carrots. I had purchased two pounds of carrots the day before because they were on sale and I thought I would need that much!

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I didn’t need so much but the cake was wonderful.

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I found the recipe in a book at a thrift store which was published for The North Carolina Museum of Art in 1976 to raise money.

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Carrot Cake

4 eggs
2 cups brown sugar
3/4 cup melted butter
3/4 cup vegetable oil
2 cups unbleached flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups finely graded carrots

Beat the eggs and slowly add the sugar, butter, and oil. Combine the flour, soda, cinnamon, and salt and sift it into the egg mixture. Stir in the graded carrots and pour batter into two buttered and floured 8″ or 9″ cake pans. Bake at 350f for 35 minutes or until a toothpick comes out clean.cool 49 minutes. Frost with a cream cheese frosting if desired.

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11 Comments

Filed under cooking, Food

11 responses to “Time changes everything – carrot cake

  1. Arthur your cake looks wonderful and carrot cake is one of my favorites. So good to know you collect old cookbooks too!!!

    Liked by 1 person

  2. what?! no cream cheese icing? 😉 Still looks delicious! Nothing better than carrot cake!

    Like

  3. I love carrot cake. This looks so moist! I feel like you need the cream cheese icing. It’s my fave part. :O)

    Like

  4. I love carrot cake but wow, does it ever put on the pounds!

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  5. Love carrot cake. But, as a few other commenters mentioned…cream cheese frosting. I figure if I’m going to go the bother of grating carrots, I’m sure going to frost it with cream cheese frosting. Hey, I worked the frosting off already grating all those carrots 😛

    Liked by 1 person

  6. Your carrot cake looks fantastic! Another must make for sure! I happen to have a lot leftover carrots in my fridge! x

    Like

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