How was this original post over a decade ago?? Looking back, I wrote that I couldn’t believe it had taken me so long to post it. Time does fly.

This is my dad’s favourite carrot cake – I’ve literally been making it for decades. It’s dense and moist, and I usually use applesauce instead of the usual crushed pineapple, but if you have an overripe pear or two on its way to composting itself in the fruit bowl, just grate it on the coarse side of the box grater (the same side you’ll use for the carrots!) and it will turn itself into sauce that’s perfect for this and other cakes, muffins and loaves. You can bake this as a bundt or layers, or even cupcakes/muffins – just fill paper lined muffin tins and bake for about 30 minutes, until domed and springy to the touch.

And you may need cream cheese frosting! Here’s a pretty typical recipe: beat 1/4 cup butter and 1/2 pkg cream cheese (or just the cream cheese – and Violife vegan cream cheese works very well here) until it’s creamy and smooth, then beat in about 2 cups of icing sugar and about a tablespoon of milk, cream or lemon juice. Beat until fluffy and spreadable, adding a bit more sugar or liquid as needed. Or make a simple drizzle with about a cup of icing sugar, a tablespoon of melted butter and a tablespoon of milk, cream or lemon juice. Just make sure your cake is completely cool before you frost or drizzle it!

My Dad’s Favourite Carrot Cake

AuthorJulie

Yields12 Servings

3 cups all-purpose flour

2 cups sugar (I usually use half white, half brown)

1 Tbsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 cup canola oil

4 large eggs

1 Tbsp. grated fresh or 1 tsp. dried ginger

1 Tbsp. vanilla

2 packed cups coarsely grated carrots, beets, sweet potatoes or a combination (about 3 carrots)

1 cup applesauce (sweetened or unsweetened)

1 cup chopped walnuts, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts

Preheat the oven to 325°F. Spray a Bundt pan or two 9-inch round cake pans well with nonstick spray.

In a large bowl, stir together the flour, sugar, baking soda, cinnamon, ginger (if using) and salt. In a smaller bowl, stir together the oil, eggs and vanilla. Add the oil mixture, grated carrots and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.

Pour the batter into the prepared pan(s). Bake for 1 hour or so (60-70 minutes) for a Bundt cake, or for 30-40 minutes for layer cakes, until the tops are cracked and springy to the touch and the edges are pulling away from the sides of the pan. Cool the cake(s) in the pan for 10-15 minutes, then loosen the edge with a knife, and invert onto a wire rack to cool completely. If you decide to frost the cake, make sure it is completely cool first. Serves about 16.

Categorycake

Ingredients

3 cups all-purpose flour

2 cups sugar (I usually use half white, half brown)

1 Tbsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 cup canola oil

4 large eggs

1 Tbsp. grated fresh or 1 tsp. dried ginger

1 Tbsp. vanilla

2 packed cups coarsely grated carrots, beets, sweet potatoes or a combination (about 3 carrots)

1 cup applesauce (sweetened or unsweetened)

1 cup chopped walnuts, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts

Directions

Preheat the oven to 325°F. Spray a Bundt pan or two 9-inch round cake pans well with nonstick spray.

My Dad’s Favourite Carrot Cake

Ingredients Directions

15 comments on “Carrot Cake”

kickpleat

March 21, 2010 at 9:14 pm #

Yum, looks so delicious! I love carrot cake but have always been scared off by all that oil. I’ve made a few lighter versions in the past, but would love to try again. The icing looks perfect!

Vivian

March 21, 2010 at 9:41 pm #

I think if you used carrot, zucchini and a bit of beet you could call it “Jewel Cake”! I’m off to try that now!!

Lori

March 21, 2010 at 9:41 pm #

The amount of oil in my carrot cake recipe bothered me too so I replaced half of it with low fat yogurt. I was so pleased with the results I will always do it that way from now on but please don’t tell my Nana who gave me the recipe.