This is an old recipe given to me by a friend in Dayton, Ohio. Carrot Cake has lots of memories funny ones and not so funny ones. It’s so delicious.
Carrots are very high in vitamin A, an essential nutrient for good vision. In fact, carrots are loaded with beta carotene and are subsequently converted into vitamin A in your liver.
- 1 1/2 cups salad oil
- 2 cups coconut sugar
- 4 whole eggs
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 3 cups grated raw carrots
- 1 cup chopped walnuts or pecans
Preparation Beat oil, sugar and eggs until they are very light and fluffy. (About 5 minutes with an electric mixer) Mix in dry ingredients until thoroughly mixed. Stir in Carrots and nuts. Pour into a greased 9×13″ pan or into two 8″ cake pans. Bake at 350 for 30 to 40 minutes or until a tooth pick inserted in the center of the cake comes out clean. Cool and frost with cream cheese icing.
Cream Cheese Icing
- 8 ounces cream cheese, softened at room temperature
- 4 tbsp butter (1/2 stick of butter)
- 1 tsp vanilla
- Powdered sugar
- Almond or hemp milk
Test it, use the ingredients you love.
Mix cream cheese, butter and vanilla until smooth. Add sugar until it is as sweet as you like it. Add enough milk to make it easy to spread. This makes about 12 servings. It can easily be cut in half. Keep refrigerated.
Why re-invent a Raw Carrot Cake when Fully Raw Kristina has already invented one, Raw Carrot Cake.