Apparently, it seems like carrot cake is traditional easter food in many homes, judging by various food blogs out there. Maybe it’s the vague link between carrots-bunnies-easter bunny or maybe it’s just an excuse to make carrot cake. Either way, it seems to work. People make carrot cakes for easter. And now they got me too. A little late, I know, think of it as a post easter – a celebration of spring cake. I was actually planning on making this for easter, but I was in Barcelona, which more than made up for it. It’s been years since I made carrot cake, I never really think of it, so that’s why I thought of slipping it into my easter repertoire. (Not that there is any) But I need the calender to remind me of this cake, or else it will never happen. I do love a good piece of carrot cake, though. The carrot cake I’m grown up with, my mother’s, is a real moist and delicious cake which is best after a day in the fridge or two. I think that’s why I never made this cake as a young aspiring baker. To make a cake and not eating it righta way was beyond my imagination. It still is actually, so I’m going to devour it as soon as it’s cooled. And perhaps save some for the next day, to compare. Ahhh, cake science. It’s a tough job, but someone’s gotta do it!
This isn’t my mother’s recipe, but it looked really moist and tasty. I found the recipe on one of my favourite food blogs slowlikehoney. I omitted the coconut and pineapple, cause I don’t want that stuff in my cake. I might have increased the amount of walnuts, though. I like a good crunch. Next time, I’ll give my mother’s recipe a chance. After all it is divine – especially the second day.
Origin: King Arthur Flour Whole Grain Baking Book
Yield: Two 9-inch round layers, 16 servings
Prep Time: 30 minutes
Cooking Time: 35 to 40 minutes
● 4 large eggs
● 1 1/2 cups vegetable oil
● 2 tsp vanilla extract
● 1 1/2 cups granulated sugar
● 1/2 cup light or dark brown sugar
● 2 cups whole wheat flour
● 2 tsp baking soda
● 1 1/2 tsp baking powder
● 1 1/2 tsp salt
● 1 tbsp ground cinnamon
● 1/2 tsp ground nutmeg
● 2 1/2 cups finely grated carrots
● 1 cup chopped pecans or walnuts
● 1 cup sweetened coconut, shredded or flaked
● 1 can crushed pineapple, drained
Preheat the oven to 175 C or 350℉. Grease and flour the pan or pans of your choice or line with parchment paper. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running. Add the vanilla, then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture. Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter. Add the carrots and nuts, then the coconut and pineapple. Pour the batter into the prepared pans. Bake the cakes for the amount of time appropriate to the pan size. The cake is done when a tester inserted in the center comes out clean. Cool completely on a wire rack, then frost with cream cheese frosting.
Enjoy with a cup of tea and a pleasant feeling of early spring. Or with an episode of True Blood. I did both.