My Dad's Carrot Cake - Dinner With Julie

My Dad’s Carrot Cake


March 21, 2010

  • Makes: Makes 1 cake, serving 16.


3 cups all-purpose flour (you could easily get away with making some of this whole wheat)

2 cups sugar (I usually use half white, half brown)

1 Tbsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 cup canola oil

4 large eggs

1 Tbsp. grated fresh or 1 tsp. dried ginger

1 Tbsp. vanilla

2 packed cups coarsely grated carrots, beets, sweet potatoes or a combination (about 3 carrots)

1 cup applesauce (sweetened or unsweetened)

1 cup chopped walnuts, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts


1Preheat the oven to 325°F. Spray a Bundt pan or two 9" round cake pans with nonstick spray.

2In a large bowl, stir together the flour, sugar, baking soda, cinnamon and salt. In a smaller bowl, stir together the oil, eggs, ginger and vanilla. Add the oil mixture, grated carrots and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.

3Pour the batter into the prepared pan(s). Bake for 1 hour and 15 minutes for a Bundt cake, or for 40-45 minutes for layer cakes, until the tops are cracked and springy to the touch and the edges are pulling away from the sides of the pan. Cool the cake(s) in the pan for 10-15 minutes, then loosen the edge with a knife, and invert onto a wire rack to cool completely. If you decide to frost the cake, make sure it is completely cool first, or the frosting will melt and slide down the sides.