Since it’s Grandparents Day, I give you a recipe that my grandmother made. It is the only Carrot Cake that I make. I usually have the first slice while the cake is still warm. The cake is moist from the start and needs no frosting, but it gets better the next day.
Granny’s Carrot Cake
2 C. Sugar
2 1/4 C. Plain Flour
1 t. Salt
1/2 t. Baking Soda
1 1/4 t. Cinnamon
1 1/4 t. Nutmeg
4 Eggs (separated)
1 1/2 C. Oil
3 C. Grated Carrots
1 C. Chopped Pecans
Mix together dry ingredients.
Beat egg whites until stiff.
In a large bowl, beat egg yolks and oil, then add dry ingredients. Add carrots and nuts, I find this easier to do with my clean hand. Then fold in the beaten egg whites.
Pour into a greased and floured tube pan.
Bake 350° for about 1 1/2 hours.
Granny’s Carrot Cake
2 C. Sugar
2 1/4 C. Plain Flour
1 t. Salt
1/2 t. Baking Soda
1 1/4 t. Cinnamon
1 1/4 t. Nutmeg
4 Eggs (separated)
1 1/2 C. Oil
3 C. Grated Carrots
1 C. Chopped Pecans
Mix together dry ingredients.
Beat egg whites until stiff.
In a large bowl, beat egg yolks and oil, then add dry ingredients. Add carrots and nuts, I find this easier to do with my clean hand. Then fold in the beaten egg whites.
Pour into a greased and floured tube pan.
Bake 350° for about 1 1/2 hours.
