Thursday, March 3, 2016


Its not my favorite, by any means. 
I like normal cake that just has eggs, flour, sugar and butter!! 
BUT sometimes, I like to go for more health conscious recipes like banana bread, zucchini bread, and carrot cake!

 Jason decided to buy a 5lb bag of carrots... to juice. But it never got juiced, and was taking up way too much room in our fridge. So, into a cake they went :)

its misleading in the picture... but the crumb was really fine and moist. I had to use three whole carrots to get the cup and a half I needed. 

I found this recipe on pinterest... this is a keeper y'all! so easy! I don't have a 9x13 casserole pan, so i used my 8x8 and halved the recipe. 

Worked like a charm.

My tip: I lightly wring the carrots before measuring. Sometimes carrots cake can be really dense, and could seem to take forever to cook. By writing out some of the moisture, you get a lot of carrots in your recipe without wetting the batter too much!

also, I use a fine grader. Like a rasp. That may also contribute to the fine-ness of this crumb.