Carrot Cake


  • 3 c. shredded carrots
  • 1 1/4 c. brown sugar
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 c. orange juice
  • 3/4 c. canola oil
  • 1 c. raisins or currants, opt.
  • 1 tsp. vanilla


  1. In a medium mixing bowl, combine dry ingredients and mix well. Add carrots and stir until carrots are coated.
  2. Add oil and orange juice and stir until all ingredients are moistened.
  3. Pour into oil-sprayed loaf pan and bake at 350 degrees for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.