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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How do I adjust the baking time for a 3lb loaf pan and for a deep 5x7 pan?
For a 3 lb loaf pan, we'd suggest starting to check around 50 minutes, and for a deep 5×7 pan, around 45 minutes. Depending on how full and deep the pans are, they may need 60 minutes or longer. Be sure not to fill the pans more than about two-thirds full, and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Since these pan sizes haven't been tested, the exact baking times may vary. Enjoy!
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?