Recipes

My Grandma’s Carrot Cake

  • 2 c sugar
  • 4 eggs
  • 1 1/2 c oil (I recommend subsituting 3/4 c oil with apple sauce)
  • 2 c flour (can substitute half whole wheat, up baking soda to 2t)
  • 1 1/2 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 2-4 t cinnamon
  • 2 c grated carrots
  • ground/chopped walnuts (optional, but recommended)

Beat eggs, sugar, oil (applesauce) well, add dry ingredients, mix well, fold in carrots and nuts.
Bake for 40 minutes at 350 F (9″x13″ or two 9″)

Frosting: Using electric beaters, whip together 4 oz cream cheese (room temperature), 4 oz butter (room temperature), 2 t vanilla on high speed until light and fluffy. Then add powdered sugar slowly, a few T at a time until it reaches the consistency you like. The smaller increments of sugar you add, the smoother and fluffier the frosting gets.

My Carrot Cupcakes

  • 1 c white sugar
  • 1 c demerara sugar
  • 4 eggs
  • 3/4 c oil
  • 3/4 c unsweetened apple sauce)
  • 1 1/2 c flour
  • 1/2 c whole wheat flour
  • 1 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 2-4 t cinnamon
  • 2 c grated carrots
  • 2/3 c chopped walnuts

Beat eggs, sugar, oil, and applesauce well; add dry ingredients, mix well, fold in carrots and nuts.
Fill cups 2/3 full and bake for 20 minutes at 350 F.

Frosting (see above)

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