Grandma Terry’s Healthiest Carrot Cake Ever
This recipe was gradually tweaked over a 50 year period by Seymour Mondshein’s mother, Terry, to become healthier and tastier. You were a very lucky person indeed if she decided she needed to bake you a carrot cake and bring it over.
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
¾ cup extra virgin Olive Oil
4 eggs at room temperature
¾ cup sugar
1 tablespoon molasses (optional)
¾ cup walnuts, chopped
¾ cup raisins
4 cups grated carrot (at last 1 pound)
Preheat oven to 350.
In a mixing bowl, combine flour and cinnamon with a fork.
In a separate bowl, beat eggs with sugar, olive oil, and molasses.
Add raisins and nuts to liquid mixture. Mix well with large cooking spoon.
Add baking soda to dry ingredients.
Mix together wet and dry ingredients and then stir in grated carrots.
Pour the cake batter into greased 9” spring form pan (like a bundt pan) and bake 1 hour . Test with a toothpick to make sure the cake is fully baked through to center.