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