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Possibly the World's Best Carrot Cake

Folks universally say this is an exceptionally good carrot cake - in fact, they go wild over it! Most people tell me it's the best carrot cake they have ever tasted.

The recipe was given to me by Cynthia Flood's friend Lorraine, who told me this family recipe was handed down through three generations.

I've made hundreds of carrot cakes using this recipe and never had a disaster - they always come out beautifully. When I receive invitations to parties they invariably include a request to please bring one of my carrot cakes. If it's a large party I have to bring two to avoid disappointing anyone!

Lorraine's Delicious Carrot Cake - The Recipe

Ingredients

• 2 C. Flour
  
• 1 1/2 - 2 C. Sugar
  
• 2 tsp Baking Powder
  
• 1 tsp Baking Soda
  
• 1 tsp Salt (original recipe - I omit it)
  
• 2 tsp Cinnamon
  
• 2/3 - 3/4 C. Sunflower Oil (1 cup in original recipe)
  
• 3 C. Grated Carrots
  
• 4 Eggs
  
• 1 C. Walnuts (optional)
  

Instructions

1. Sift together flour, baking powder, baking soda, and cinnamon (and salt if included)
2. Mix together the eggs and sugar
3. Add carrots and mix
4. Add oil and mix well
5. Add dry ingredients and mix well
   Note that batter can vary from thin to thick depending upon carrots/egg size/oil - not to worry
6. Pour the batter into a large, lightly greased metal bread pan
7. Bake for 1 1/2 hours at 325 degrees F.

The original recipe calls for a teaspoon of salt but I've never included it even though I'm a big salt user. It also calls for 1 cup of oil, but I never use more than three-quarters.

You can substitute other spices for all or part of the cinnamon. Ginger makes a spicy cake, by itself or half-and-half with cinnamon. Clove is powerful, I never substitute for more than a 1/2 teaspoon of the cinnamon.

The Icing

This is the cream cheese icing, it goes very well with the cake!

• Dash of salt
  
• 3 tbls oil
  
• 8 Oz cream cheese
  
• 2 C. icing sugar

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