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Carrot Cake

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

Yields-76 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

1

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

2

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.

3

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.

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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

1

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

2

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.

3

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.

My Dad’s Favourite Carrot Cake
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15 comments on “Carrot Cake

  1. 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!

  2. 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!!

  3. 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.

  4. miss v
    March 21, 2010 at 11:05 pm

    oh… i’ll have the cake please!

  5. Stacey Snacks
    March 22, 2010 at 6:17 am

    This is a nice recipe……for my favorite cake.
    I am going to try it. It looks less complicated than the others.

  6. julie
    March 22, 2010 at 7:08 am

    This looks amazing! Plus, carrot cake is my dad’s favorite, too. I can’t wait to surprise him!

  7. Kathy H
    March 22, 2010 at 9:07 am

    Cake or death….too funny!

  8. bellini valli
    March 22, 2010 at 10:14 am

    Carrot cake has always been a favourite of mine…a throw back from the 70’s.

  9. piccola
    March 22, 2010 at 10:49 am

    I’d like to make this as a layer cake – any thoughts on a lower-fat frosting, cream cheese or other?

  10. Donna
    March 23, 2010 at 9:54 am

    Yum Carrot cake and meatloaf -great comfortable food.
    (comfort food & familar, cozy…)

  11. robyn
    March 23, 2010 at 11:11 am

    I think I missed something….who is “He”?

  12. JulieVR
    March 23, 2010 at 1:26 pm

    Oops, I had originally titled this “my Dad’s carrot cake”, then thought it sounded silly..

  13. Barb
    March 23, 2010 at 2:41 pm

    I usually request carrot cake for my birthday I like it that much.

  14. Cherine
    March 28, 2010 at 11:10 am

    This is the first time I visit ur blog. I love it. You have sooo many great recipes! & this carrot cake looks sooo good and tempting 🙂

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