This carrot cake is a family staple. If there was a family gathering of any sort, then I can guarantee you that this cake was there. I was so happy when I successfully converted the recipe to be gluten free.
The cake is absolutely delicious and moist with freshly grated carrots, walnuts and cinnamon. For me, it always feels like a taste of spring. Of course, depending on your preference or allergies, you can leave the walnuts out. Sometimes, I add one cup of walnuts to the cake batter and sometimes I will leave them out of the cake batter and put them on the sides of the cake.
I make this carrot cake year round because it is such a crowd pleaser. Frost it with our delicious cream cheese frosting to make either two 9″ cake layers, one 9″x13″ pan or 24 cupcakes.
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