The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

C  is for Carrot
Linda's Carrot Cake

My good friend from college, Linda Levy, is a wonderful cook and baker. She descends from a long line of accomplished cooks -- including her dad! This cake is fabulously moist, nutritious and a delicious hit with children because of the chocolate chips. It needs no icing -- just dust it with powdered sugar when cooled. Wonderful for parties, it will remain moist for 3-4 days if covered with foil. It's a great birthday-cake alternative to layer cakes with gobs of gooey frosting. You can stencil "Happy Birthday" with the powdered sugar, or write over the powdered sugar with chocolate tube icing!
Serves 12


  • 2 large bunches of carrots
  • 1 1/3 cups oil
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 2 1/2 teaspoons cinnamon
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 package semi-sweet chocolate chips

1. Preheat oven to 350°F.

2. Have kids peel and help grate the carrots with a box grater. This will take a while but it does keep them busy! Alternatively, you can have them peel the carrots, and then you can cut them up and process them in a food processor until chopped fine.

3. In a large mixing bowl, have kids mix the oil and sugar. Then add the grated carrots and mix again with a wooden spoon. Little ones can now crack the egg and add them, mixing well. Next have kids measure the dry ingredients (but not the chocolate chips), adding them one by one before mixing them up together.

4. When the batter is well-blended, have children add the chocolate chips; mixing them in thoroughly. Let kids grease a large tube pan and pour in the batter. Bake for 1 - 1 1/2 hours or until a toothpick inserted into the center comes out dry.

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