When I divorced my first husband, he liked my Carrot Cake so much that he tried to negotiate 6 carrot cakes a year in the settlement until he no longer had to pay child support (he didn’t get that!). My second husband, Don, also loves the cake and it has become his annual birthday cake. It’s the best carrot cake I’ve ever had. Try it and see what you think.
2 cups sugar
1&1/4 cup salad oil
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly-ground nutmeg
3 cups grated carrots (about 1 lb.)
1 10-oz jar maraschino cherries, drained and cut in quarters
1 cup walnuts (chopped)
Beat eggs, sugar, and oil until blended. Add baking powder, baking soda and spices. Mix thoroughly. Add flour, mix. Add carrots, cherries and nuts and mix to combine.
Grease and line the bottom of 3 round cake pans with wax paper. Pour the cake batter into the cake pans and bake at 350F degrees for 25-30 minutes until done. Remove from oven and let cool 5 minutes. With a table knife, loosen the cakes from the sides and dump them out of the pans. Carefully remove the wax paper. Frost with Cream Cheese Frosting. Store the cake in the refrigerator.