Leave the mixer in the pantry. Leave the mixing bowls in the drawer. Make carrot cake with just a pan and a spoon.
Recently, I’ve gone on a mixer strike. Unless it’s challah or babka, all the other Shabbos cakes must be no-mixer quickies. Like this carrot cake.
Here’s a recent favorite recipe that I received from my cousin. For those thinking that the word “carrot” in the name might mean it’s healthy, think again. It really isn’t but it does have a gorgeous golden orange natural color and the kids love it.
Carrot Cake
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups grated carrots (about 5-6 carrots)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350ºF.
- Mix sugar, oil, eggs directly in the 9×13 inch pan. Add reminder ingredients and mix well.
- Bake for 50 minutes or until middle is firm to the touch.
Disclaimer: While 9×13 pans are a great convenient option, all of the recipes featured in this series can also be made in a non-disposable (i.e. glass, ceramic, or metal) baking pan (cooking/baking times may be a little shorter).
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