Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour, sifted after measuring

  2. 1 teaspoon salt

  3. 2 teaspoons baking soda

  4. 1 tablespoon ground Ceylon cinnamon

  5. 1 tablespoon cocoa powder

  6. 1 cup light brown sugar

  7. 1 cup granulated sugar

  8. 1 1/4 cups peanut oil

  9. 4 eggs

  10. 1 tablespoon vanilla extract

  11. 3 cups finely grated carrots

  12. 1 1/2 cups pecans, chopped, not too finely Frosting, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Lightly butter and flour the cake pans . Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend . Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs , 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold . Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting . Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.


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