Have you ever made a recipe that was a disaster and wondered what you did wrong, only to discover that there was a typo in the recipe? Me too. It was called English 14-Carrot Cake. Don’t worry, I solved the puzzle and you’ll be so glad I did!
Well, here we are. I wish I would have trusted my instincts in the first place, wondering how the cake would come together without any eggs. It didn’t. The flavor was incredible but the texture was really far off from a traditional carrot cake. That easy change (and a slight reduction in the oil) was all it took to make an incredibly delicious carrot cake. This will most likely be your favorite excuse to eat cream cheese frosting from here on out. As if you needed an excuse.
English 14-Carrot Cake
2 cups flour
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp baking soda
2 cups sugar
2 cups carrots, grated and lightly packed
1 1/4 cup vegetable oil
8 oz can crushed pineapple
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Grease and flour pans. (3-9″ pans, one 9″ x 13″, or one bundt pan)
Whisk dry ingredients together then add sugar, oil and eggs. Mix well. Then add carrots, pineapple and nuts. Divide evenly into your selected pans.
Bake at 350 degrees until toothpick comes out clean. (begin checking at 30 minutes for rounds; 45 for sheet cake and 55 minutes for bundt)
Cool in pans. Remove from pans and then frost with your favorite cream cheese frosting.
Whisk the dry ingredients together.
In a separate bowl combine eggs, oil, vanilla and sugar.
Chop the walnuts in a food processor, or with a chef’s knife.
Add the liquid to the dry ingredients and quickly stir.
Then add carrots, pineapple and walnuts.
Stir until combined.
Then pour into a buttered, floured pan and bake.
The cake is delicious and cream cheese frosting never disappoints.
What side are you on? Carrot cake with raisins or without?