Carrot Cake


1 1/2 cups sugar

1 cup vegetable oil

3 large eggs

2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3 cups shredded carrots (roughly 5-6)

1 cup coarsely chopped nuts



1. Heat oven to 350 degrees. Grease bottom and sides of rectangular pan. Lightly flour.

2. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute.

3. Stir in remaining ingredients except carrots, nuts and frosting. Beat 1 minute by hand. Stir in carrots and nuts. Pour into pan.

4. Bake for 40-45 minutes for rectangular pan or 30-35 minutes for round pan, or until toothpick comes out clean inserted in centre. Cool on wire rack.

5. Frost with cream cheese frosting.




About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

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