Quick One-pot carrot cake!
Here'a just the thing for the disordered moving-kitchen--for when you still have most of the bowls and stuff packed, too!
I took it from my One-Pot Cakes by Andrew Schloss--my favorite treasure for time saving great desserts! (It's an out-of-print and very hard-to-find book I lucked into on Ebay)
Quick Carrot Cake
3/4 c sugar
1 tso vanilla extract
2 tsp cinnamon
1 tsp baking soda
1 c flour
3 c shredded carrots(about 4 carrots)
1 c walnut pieces
Preheat oven to 350 Grease and flour an 8" cake pan.
In a large mixing bowl beat the eggs with a fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the vanilla, cinnamon and salt. Add the baking soda in pinches, breaking any lumps with your fingers, and stir in thoroughly. Stir in the flour, shredded carrots, and walnut pieces, just until blended.
Pour and scrape the batter into the prepared pan and bake for 40-45 minutes, or until a tester inserted in the center comes out clean. Cool the pan on a rack for about 15 minutes. Remove the cake from the pan and cool on the rack for about 15 minutes more.
Makes 8 servings.
Frost with your favorite cream cheese frosting.
I have doubled the recipe for a two-layer cake with success.
It's not the destination, but the journey!