Another recipe for everyone this week! This was a fun one, although it used nearly all of the carrots I just harvested. I’ll have to remember to plant a larger batch next year so we can make at least a couple of carrot cakes before running out.
What you’ll need:
- 3 cups shredded carrots
- 2 cups of sugar
- 1 1/4 cups of canola oil
- 4 eggs
- 2 cups of flour
- 1/2 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded coconut
First of all, if you’re using fresh garden carrots, you need to wash them and shred them. I recommend using a blender to shred your carrots or you will be at it for awhile.
The recipe I used recommended using two nine inch pans, but I didn’t have that so I used a single 20-12″ pan. It seems to work just as well, if you aren’t in need of a layer cake.
Preheat your oven to 350 degrees and grease your pan. In a large bowl, start the batter by mixing carrots, sugar, oil, coconut, and eggs until well blended. In a separate bowl mix your flour, cocoa, baking soda, and salt. Mix the flour mixture into the carrot mixture and beat until well blended.
Pour this concoction (which doesn’t look as yummy yet as it will be) into your prepared pan and cook for approximately 35 minutes, or until a fork inserted into the middle comes out clean. I did not use frosting on mine but I’m sure that would be a tasty edition. Enjoy!