If your kids are like mine…they don’t enjoy a carrot cake packed full of “optional” ingredients like pineapple, raisins, etc. To turn the “I’ll pass” into “Can I have seconds”, I altered an old family recipe into the following kid friendly creation. I removed the raisins and pineapple, and added ground mace (more mellow than nutmeg) and some vanilla. —Brittany Smith
1 1/3 cups
2 1/2 cups
Grated Raw Carrots
Cream Cheese (softened)
In This Recipe
Preheat oven to 350 degrees. Grease and flour 3- 9? round cake pans.
Beat oil, eggs, sugar, and vanilla together. Sift flour, salt, baking powder, baking soda, cinnamon, and ground mace together into a medium-sized bowl. Into the egg mixture, add flour and oil alternately until well combined. Stir in carrots and nuts.
Bake 30-40 minutes or until toothpick comes out clean. Let stand for 10 minutes then turn cakes out onto cooling racks.
While cake bakes, blend the margarine and cream cheese together. Slowly add the powdered sugar and vanilla.
After cakes cool, begin stacking the layers, icing in between layers then on top of final layer and around sides. Sprinkle with extra nuts if desired. Enjoy!