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Grandma’s Original Carrot Cake Recipe

This is the original carrot cake recipe that my grandmother in Wisconsin handed down to me when I graduated from high school. The combination of brown sugar and cloves is dark and rich, while the buttermilk adds a tang that people love (but most can’t identify!)

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

The Original Carrot Cake Recipe.. Doesn't it look nice?

Ingredients

6 carrots, peeled and sliced
2 cups (500 mL) all-purpose flour
2 teaspoons (10 mL) baking soda
2 teaspoons (10 mL) ground cinnamon
½ teaspoon (2.5 mL) cloves
1/2 teaspoon (2.5 mL) salt
3/4 cup (175 mL) vegetable oil
2 cups (500 mL) brown sugar
3 eggs
2 teaspoons (10 mL) vanilla extract
3/4 cup (175 mL) buttermilk
½ cup (125 mL) raisins

Directions

Preheat oven to 350°F (175° C).

Butter a square cake pan. In a saucepan, cover carrots with water.

Bring to a boil and cook until tender, about 15 minutes. In a mixing bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.

Beat the oil, brown sugar, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients. Stir in cooked carrots and raisins until just combined. Transfer the batter to the cake pan. Bake for 40-50 minutes.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..