Feeling like you’re going to turn orange with all the extra carrots you have after harvesting them from your vegetable garden? Here is a family heirloom recipe given to us by our Aunt Ina. It’s an uncomplicated recipe in ingredients, crazy easy to assemble, and a favorite for flavor in our family.
It’s also very easy to adapt – sub canola oil for other oils, sub different milks, and to make it gluten free sub 140g of gluten free flour for every cup of all purpose flour – so this recipe uses 190g; and it’s easy to double without any problems.
Preheat oven to 350 F.
In a medium sized bowl combine the following wet ingredients:
- 1 cup brown sugar
- 1/3 c canola oil
- 2/3 c milk (or soy milk or almond milk)
- 3 eggs – beat in well, one at a time
In a large bowl combine the following dry ingredients:
- 1⅓ cup flour
- 1½ tsp baking powder
- Pinch of salt
- Make a well in the dry ingredients and add the wet ingredients, stirring just to incorporate.
- Add 2 cups grated carrots & ¼ cup chopped walnuts
- Place in a loaf pan and bake for approx 25-30 minutes, test with a toothpick comes out clean
- Cream cheese icing is always a great companion for this cake.
PS. Carrot puree works as a good substitute for pumpkin puree in pumpkin pie.