My Dad’s Favourite Carrot Cake

Name: My Dad’s Favourite Carrot Cake
Yield: 12
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

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