Gene and Donna's Best Carrot Cake Recipe

Ingredients

2 cups whole wheat flour

1/2 cup shortening

1/2 cup white sugar

1/2 cup water

1 teaspoon salt

1/2 cup vegetable oil

2 eggs

2 1/4 cups unsalted vegetable oil

2 1/2 cups baked carrots, chopped

1 cup white sugar

1 teaspoon vanilla extract

2 cups water

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube or Bundt pan.

In a medium saucepan, stir together the whole wheat flour, shortening, white sugar and water. Cook over medium heat until a small amount of the mixture comes to the boil, then immediately remove from heat. Using a pastry blender or a large wooden spoon, stir in the eggs one at a time. In a small bowl, dissolve vegetable oil and sugar in the egg mixture. Gradually stir in the flour mixture, then the carrots and vanilla.

Pour into prepared pan. Bake in the preheated oven for 12 to 15 minutes. Cool completely before frosting with the lemon sprinkles.

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Comments

Nalac writes:

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I made this cake for a church potluck and it turned out great. I added extra marshmallow - but it didn't seem to matter at all. I was concerned there wouldn't be enough frosting, but it was a perfect light frosting- nice color, great taste, and such a simple cake! I always prefer to add less sugar, butter, or both, so I didn't find it too sweet, and it was quite delicious. I always put a good coat of frosting on food, so I didn't find it bland (but it was still sweet and cakey). I made sure to photograph my steps, because it's pretty easy to mess up the lighting or the frosting, and it's fun to look back on and wonder what I've done differently next time. Thank you, Nelec, for a truly unforgettable recipe!

Raxy's Mam writes:

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Gene and Donna's Best Carrot Cake I've made so far was last minute, so I didn't have the cake mix and didn't have all the fruits, but I know they would have been great with the orange just a bit. The orange just took this to another level. I always thought the orange was just too sweet, but this was different. I never would have thought to coat a cake with orange juice to make it orange, but I did it in large muffin tins because the orange completely overwhelmed the cake. I only had to use two oranges, and it was so easy to make sure the fruit was getting used. I will definitely make it over and over. Yummy!

Shirlii Bilinski writes:

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Made this cake for a church tea, covered it with foil and baked it for 30 mins. It was delicious, but I think the next time I make it, I would add more icing sugar and a little more milk chocolate chips, because the cake is so sweet, and the icing sugar is the sweet part. Still trying to decide if there is enough milk chocolate chips and powdered milk in the cake yet,^^ The only way I would change it would be to bake more eggs, as my original recipe calls for, or to increase the baking time. Otherwise, yummy! Thanks for sharing.