So when my job told me they wanted a carrot cake, I knew there was only one choice. My grandma's been making this cake for longer than I've been around, and it's always moist and carroty and perfect. Well, I only made some teeeeny tiny adjustments.
1 ¼ cup safflower or vegetable oil
2 cups sugar
2 cups sifted flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
generous 1/4 tsp nutmeg (my addition)
1 tsp salt
3 cups grated carrots
1 cup finely chopped toasted pecans (to toast: set on a baking sheet in preheated oven and toast for 6 minutes.)
Preheat oven to 325 F. Combine oil and sugar; mix well. Sift together remaining dry ingredients. Sift half of dry ingredients into sugar mixture and blend.
Sift in remaining dry ingredients alternating with eggs one at a time, mixing well after each addition.
Add carrots and mix well. Then mix in pecans.
Pour batter into a lightly oiled 10” tube pan - or two 9" round cake pans with greased parchment paper, or like I did, cupcake pans with liners! Make sure not to go more than 3/4 full, because this batter spreads out rather than forming a domed top, so you'll get a bake-over if there's too much. Bake at 325 degrees for about 1 hour and 10 minutes (about 18 minutes for cupcakes, I'll guess 30-45 for layer cakes) until a toothpick inserted in the center comes out clean. Cool in pan upright for 30 minutes. Remove from pan and frost.
My grandma always uses a powdered sugar based cream cheese frosting, but I used my favorite cream cheese Swiss meringue buttercream from Korena in the Kitchen. It's perfect for this cake and possibly even more perfect for the best ever pumpkin cake.
Now I know a lot of people consider this blasphemy... but next time I might add a cup of soaked golden raisins. This is a great super-moist and soft cake that leaves a lot of room to play!