My garden just gave me about 2 lbs of carrots. What better way to celebrate than to make some carrot cake! I'd already put the cake in the oven before I realized I should make an instructable with it. So bear with me on the pictures.
My aunt was the queen of carrot cake, this is my poor attempt at re-creating her deliciousness.
- 4 large carrots (if store bought) or 3 cups of garden fresh carrots. I measure in cups because they vary in size so much.
- 3 eggs
- 1 cup of vegetable oil
- 2 cups of sugar
- 3 cups of flour
- 1/2 cup of fresh squeezed orange juice
- 1 tablespoon of baking powder
- 1 teaspoon of salt
Heat your oven to 350 F. Grease and flour a 9x13 baking pan.
Add the eggs, sugar, carrots, oil and orange juice to your blender. Blend until smooth, about 2 minutes.
Add the flour, salt and baking powder to a bowl. Whisk the carrot smoothie into the four, mix it really well.
Add the batter to the baking pan. Bake for 30 minutes or until the dreaded fork comes out clean. I say dreaded because I've lost many a carrot cake by sticking the fork in it before it was ready. So, it is better to be a little overdone or your cake will collapse.