Mom's Carrot Cake

The most delicious on the planet

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2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon table salt

1 teaspoon ground cinnamon

2 cups sugar

1 1/4 cups canola oil

3 large eggs

3 cups grated carrots

1 1/4 cups coarsely chopped walnuts, toasted

2 tablespoons minced fresh ginger


1. Prepare Cake: Preheat oven to 350°. Grease 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.

2. Stir together flour and next 3 ingredients.

3. Whisk together sugar and oil in a large bowl until well blended. Add eggs, 1 at a time, whisking until blended after each addition. Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.

4. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).