Lorna’s Health Food Restaurant Carrot Cake

  • Serves: Makes one 9- or 10-inch springform pan, or a 10-inch tube pan; Makes 6 cups batter.
  • Baking Temp (degrees F): 325
  • Views: 9096
  • Comments: 49


Wedding cake and photo by LittleIsland, Premium Member © Sarah Phillips

Squirrelly Cakes, Premium Member, Says: "This is my absolute favorite carrot cake and I use it for weddings and stacked cakes with or without cream cheese filling. Often I use the cream cheese filling but buttercream ice the cake. It comes from a lady who used to make carrot cakes for restaurants and cafe's in the 1970's. I think I have given the recipe to thousands of folks by now and everyone who tried it, liked it. It is a dense cake. My sister uses dark brown sugar, I use light brown sugar. You can double or triple the recipe with no problems."
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