It has been sometime since I baked a cake. I mostly bake muffins these days. So last weekend I decided to bake a cake. Since we had this huge bag of organic carrots in the fridge and since I have never made it before, I decided to bake a carrot cake. I searched for a good carrot cake recipe online and stumbled across this recipe from The Pioneer Woman. All the rave reviews confirmed that this would be a good recipe to go by. This recipe uses equal amount of carrots and flour.
This is a heirloom recipe. Reed of the pioneer woman got this recipe from her mom's handwritten recipe book. The recipe is from her mom's friend Sigrid. Now Sigrid's carrot cake recipe is quite famous online. There is an icing recipe too in her post, but I made only the cake.
Sigrid's Carrot Cake
Recipe from The Pioneer Woman
Ingredients
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon ( instead of this I used 1/4 teaspoon nutmeg powder)
2 cups Grated Carrot
Method
- Preheat oven to 350F
- Mix together the sugar, oil and eggs in a large bowl.
- In another bowl sift together flour, salt, baking powder, baking soda and cinnamon( I used nutmeg).
- Add to the first mixture and combine.
- Then add carrots and mix well.
- Pour into a greased and floured and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use. I used two 9" round pan and the baking time was 32 minutes.
The carrot cake came out moist and tasty. Even though I read many rave reviews about this recipe, I never thought I would love a carrot cake this much. It was delicious. The orange color of carrot in between the golden brown cake looked awesome. I loved the modification I made of adding nutmeg instead of cinnamon. It gave the cake a subtle kick of spice and balanced the sweetness of the cake. I would definitely make this again. And may be next time I would also try adding some chopped walnuts.
