Carrot Cake

Basic Carrot Cake

Ingredients

• 1 1/2 cups granulated sugar (I reduced to 3/4 cup, should probably use about 1 cup)
• 1 cup vegetable oil (I used 3/4 cup canola and 1/4 cup spinach pear baby food) 
• 3 eggs
• 2 cups all-purpose flour
• 1 tbs ground flax seed
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 cups shredded carrots (5 medium)
• Raisins, chopped prunes or other dried fruit (optional) 

Directions

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. (I sprayed mini muffin tins with canola spray.) 

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, ground flax seed, cinnamon, nutmeg, allspice, baking soda, vanilla, and salt. Beat on low speed 1 minute. Stir in carrots and dried fruit (if using). Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. [NOTE: I used mini muffin tins, baked for 25 to 30 min until tops were slightly brown.] Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

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