2 c. sugar
1 1/3 c. vegetable oil
3 large eggs, at room temperature
1 tsp. vanilla extract
2 c. plus 1 Tbsp. flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 ½ tsp. salt
1 pound carrots, grated*
1 c. raisins
1 c. chopped walnuts
Preheat the oven to 400 degrees. Grease and flour 2 (9x2 in)
round cake pans.
Beat sugar, eggs, and oil on medium-high speed for 2
minutes. Stir in vanilla.
In another bowl, mix 2 c. flour, cinnamon, baking soda, and
salt. With mixer on low, slowly add dry ingredients to mixture.
In another bowl, toss the carrots, raisins, walnuts, and the
1 Tbsp. of flour. Stir into batter with a spatula.
Divide batter between prepared pans and smooth the tops.
Bake for 10 minutes, then lower the heat to 350 degrees and bake for 30-35
minutes more, until a toothpick comes out clean.
Cool in pans for 15 minutes, turn out on baking rack, and
cool completely.
Frost with Cream Cheese Icing.
*This recipe is from Ina Garten’s cookbook Barefoot Contessa
Foolproof. Ina recommends grating the carrots by hand on a box grater because
she says food processing them will cause the carrots to be too wet and the cake
might fall. I bought the bagged prepared julienned carrots and ran a knife
through them several times to make a very fine dice, and that worked fine.
