Carrot Cake--half recipe for sheet cake or cupcakes
2 cups grated carrot (easiest done in food processor)
1 cup sugar
1/3 cup dark brown sugar
1/2 cup oil (1/4 cup works if cake is eaten right away)
2 eggs (leave out for egg allergies)
1 1/2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
(1/2 cup nuts optional)
Mix liquid ingredients in separate bowl from dry ingredients, then combine. Pour into greased glass casserole pan or cupcake pans lined with paper cupcake liners. Bake at 350 degrees F (or 180 degrees C) for 20 to 30 minutes, till toothpick inserted into cake comes out clean, or cake springs back when pressed with finger.
Carrot Cake--full recipe for baking in bundt pan
4 cups grated carrot (most easily done in food processor)
2 cup sugar
2/3 cup dark brown sugar
1 cup oil
4 eggs (leave out for egg allergies)
3 cups flour
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon baking soda
(1 cup nuts optional)
Mix liquid ingredients in separate bowl from dry ingredients, then combine. Pour into greased, floured bundt pan. Bake at 350 degrees F (or 180 degrees C) for 50 to 60 minutes, till toothpick inserted into cake comes out clean. Leave in pan for 10 minutes to cool, then turn out onto plate or wire rack.