Here’s a carrot dish before I carry on to asparagus and rhubarb. I like fruit-and vegetable-based cakes. They are damp and tasty, and one can misguide oneself that one is getting nutrition. (One is, of course, but one is also getting fat, flour, and sugar. Sigh.)
I admit that I have posted a variation this recipe before. The previous recipe was slightly different, nevertheless, and it made a big cake. I don’t always desire a big cake. If you don’t have a six-cup bundt pan, you may use an 8-by-8-inch square pan; just check the oven a little quicker. But I highly suggest getting the smaller bundt pan. I use mine all the time when I’m serving a little family or crowd.
Thanks to my cousin Deb Smith for the initial dish!
The Cake
Ingredients:
1/4 cup (1/2 stick) sweet butter at room temperature level
1/4 cup canola oil
1 cup sugar
2 eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup flour
1-1/2 cups grated carrots (about 1/2 pound)
Instructions:
Pre-heat the oven to 350 degrees. Grease and flour a 6-cup Bundt pan. Integrate the butter, the oil, and the sugar; then include the eggs, followed by the salt, the cinnamon, and the baking soda. Stir in the flour, followed by the carrots.
Pour the batter into the prepared pan, and bake until a toothpick placed into the center of the cake comes out tidy, about 30 to 35 minutes. Cool the cake for 20 minutes; then remove it from the pan and cool it completely before icing it with cream-cheese icing. Serves 8.
And now the video to opt for the cake!
Tinky Makes Carrot Cake
