Mary Gisondi’s Carrot Cake
An heirloom recipe that’s been cherished and passed down through generations, Mary Gisondi’s Carrot Cake offers a rich and moist texture, a perfect balance of spices, and the natural sweetness of carrots. The inclusion of pecans introduces a delightful crunch that contrasts wonderfully with the soft crumb of the cake. Paired with a classic cream cheese frosting, this carrot cake promises to be a delightful centerpiece for any occasion or a satisfying dessert for a simple family gathering.
Ingredients
- 1 c. Vegetable Oil
- 2 c. Sugar
- 4 Eggs
- 2 c. Flour
- 1 tsp. Salt
- 2 tsp. Baking Soda
- 2 tsp. M-K Ground Cinnamon
- 1 tsp. M-K Pure Vanilla Extract
- 3 c. Carrots, grated
- 1 c. Pecans, chopped
Directions
- In a large mixing bowl, beat together the sugar and oil.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, salt, baking soda, and M-K Ground Cinnamon.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the M-K Pure Vanilla Extract, grated carrots, and chopped pecans.
- Divide the batter evenly between two greased and floured 9-inch cake pans.
- Bake in a preheated 350° oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting with Cream Cheese frosting. Enjoy!
