Spicy Carrot Cake

This is my extra spicy carrot cake. Adding cooked grits makes an extra moist cake, too–though you can leave the grits out if you don’t have them onhand.

Difficulty: Easy

Servings: 12

Prep Time: 20 minutes   Cook Time: 30-35 minutes  

Ingredients

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 cups finely shredded carrot

1 cup vegetable oil

4 eggs

1/2 cup cooked grits

Directions

Combine all ingredients in a large bowl and beat well with an electric mixer. Transfer to greased and floured baking pans. Bake at 350-degrees for 30-35 minutes for 8- or 9-inch cake rounds.

Can add half a cup (each) of nuts and/or raisins, if desired. Cut the recipe in half to bake in an 8-inch square pan or in smaller round pans. (I use 6-inch cake rounds with half the recipe for a small layer cake.)

Best with cream cheese frosting!

Categories: Cakes, Desserts

Submitted by: suzanne-mcminn on May 9, 2011