Prepare the Cake
Beat whole eggs and sugar until fluffy.
Add grated carrots, oil and vanilla extract.
Add remaining ingredients, mixing well.
Pour into 9- x 13-inch baking pan and bake at 350 degrees for one hour.
Directions
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Photography and Styling by Tamara Friedman
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Great recipe!
OH, MY is this a DELICIOUS recipe! My mother used to make this recipe from the original cookbook (I think the red one. If not that then the green one.) for every Rosh Hashana & Sukkos when I was a kid growing up. We used to gobble it up! We especially used to fight over the corners because that was the best part. No other carrot cake I have ever tasted since then EVER compared to this one.
What if I ran out?