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Prep Time: 1 Hour
Yields: 8 Servings

Carrots are a very versatile vegetable. They are cooked in many different ways, served as vegetable side dishes or entrees. Carrots are also used in desserts because of their high sugar content. Carrot cake is especially popular in the springtime when carrots are plentiful. This is a super-moist version of the traditional Easter recipe.

3 cups grated carrots
2 cups sugar
1½ cups vegetable oil
4 eggs
2 cups flour
3 tsps baking powder
3 tsps baking soda
1 tsp salt
2 tsps cinnamon
1 tbsp pure vanilla extract
1 cup chopped pecans

Preheat oven to 350°F. Grease and flour 4 (9-inch) cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whisking after each addition. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to eggs, a little at a time, blending well. Fold in carrots, vanilla and pecans. Once blended, pour batter evenly into pans. Bake 30-40 minutes or until cake tester comes out clean. Remove and let cool.























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