The Best Carrot Cake in the World - Savannah Custom Cakes

12-11-2011

As many of my Facebook friends know, Custom Cakes makes THE best carrot cake in the world...at least I think so!  Many of my friends have asked for the recipe and I am happy to oblige.  Gail K.  this one is for you!!!!

 

Custom Cakes' Carrot Cake

1/3 cup light Karo syrup

1 cup graulated sugar

1 cup brown sugar

1 tsp. vanilla

4 large eggs

1 1/2 cups canoloa oil

1 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger

1/4 tsp. nutmeg

3 cups finely grated carrots

2 1/2 cups all-purpose flour (do not use cake flour)

2 tsp. baking soda

3/4 tsp. salt

Optional:

*If you like nuts...pecans or walnuts...will add to the yummy factor.  Chop the nuts and add 1 cup to the batter.

*Raisins will also up the flavor factor (unless of course you're not a raisin fan.)  I like the golden raisins but the others will work too.  Add 1/2 cup or more if you are a big raisin fan.

1. Preheat oven to 325 degrees

2. Grease and flour 3-8" round pans or 2-9" round pans.  Add  parchment or wax paper to the bottom of the pan and grease and flour.

3. Place the Granulated sugar, Brown sugar, Karo syrup, and vanilla in your mixer.  A stand mixer works best.  On low to med. speed beat it, beat it, beat it.  We usually beat it for around 10 minutes.  Scrape down the sides several times during the 10 minutes.  The sugars should be light and fluffy.

4.  Add the eggs one at time.  Be sure and scrape the sides of the mixer between eggs.

5.  Add oil and continue beating.  Scrape the sides if necessary.

6. In a separate bowl mix Flour, baking soda, and salt, cinnamon, cloves, ginger, and nutmeg with a wisk until well incorporated.

7. Add the flour mixture to the sugar mixture on low speed.  Beat only until incorporated...be sure not to over mix at this point.  Fold the carrots in.

*If you are adding nuts or raisins be sure and dust them lightly with flour and then fold them into the batter.

8. Pour batter into prepared pans.

9. Bake at 325 degrees until cake is done, approximately 45-55 minutes.  Cake should spring back when lightly touched.  Cool in pans 10-15 minutes.  Turn out on a cooling rack.  When cakes are cool, frost with cream cheese frosting....YUM YUM!!!

Hope you enjoy!

Comments

[Kathy Abraham]

yummmm

[Minette]

Thanks Kathy! We think our Carrot Cake is the best.

Minette