Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Captcry
Ingredients
2 cups finely shredded carrots
1/3 cup water, hot to boiling
2 cups flour
1 1/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 cup vegetable oil
3 eggs
1 1/2 tsp vanilla
Directions
Pour the water on the carrots in large to medium mixing bowl.
Heat oven to 350 °F and grease and flour one 9 x 13 inch cake pan.
Mix the remaining ingredients in with the carrots and beat on low speed, working the sides of the bowl frequently for 2 minutes. Beat on medium speed for another minute and pour into the pan. Bounce pan on the counter to remove air bubbles.
Bake 45 to 50 minutes or until a tooth pick comes out clean when stuck in the center of the cake. Take out and let cool before frosting
Notes
A lemon cream cheese frosting, or vanilla cream cheese frosting is really good if it is safe for you.
Carrots should be finely shredded.
Substitutions
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
0
Add to Favorites
