This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins. If your dried fruit feels dry, plump it either by steaming the fruit for a couple of minutes; pouring boiling water over the fruit then draining it; or even just running it under hot tap water. Pat the fruit dry before using it. There’s enough frosting to fill the layers and cover the sides and top of the cake, but each layer is covered generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
INGREDIENTS
Yield: 8 to 12 servings
FOR THE CAKE
- 2cups all-purpose flour
- 2teaspoons baking powder
- 2teaspoons baking soda
- 2teaspoons ground cinnamon
- ¾teaspoon salt
- 3cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
- 1cup coarsely chopped walnuts or pecans
- 1cup shredded coconut, sweetened or unsweetened
- ½cup moist, plump raisins (dark or golden) or dried cranberries
- 2cups sugar
- 1cup canola or safflower oil
- 4large eggs
FOR THE FROSTING
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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