Carrot Cake

I recently picked up carrots from Winter Moon Roots Farm with the objective of making a carrot cake for my mother’s upcoming birthday.  While this recipe calls for only 2 cups of grated carrots, which is approximately ½ pound, it’s a safe bet I’ll always end up with more than this amount.  When the carrots come in a pre-weighed 1 pound bag, I just make a double batch.  Thankfully, this recipe freezes well and is a favorite amongst friends and family and not just my mom.

For some reason, though, this time I purchased the exact amount of carrots without asking the clerk the weight of the carrots prior to purchase.  Truly amazed was I.    

Like my Whole Wheat Pumpkin Bread recipe, I prefer to make mini-loaves as this cake freezes well and the small mini-loaf size guarantees a quick defrost when company drops by.  And, yes, as with the Pumpkin Bread, there have been times when slices have been cut from frozen loaves and immediately deposited into the toaster oven with no complaint and complete satisfaction.  For freezing, I suggest wrapping each loaf in plastic wrap and then placing the loaves in a freezer safe ziploc bag.  

I like this recipe because it does not require pineapple, shredded coconut, raisins or walnuts to make a decent cake.  The carrots can be grated 1 – 2 days before baking and then stored in the refrigerator in an air tight container until ready to use.  Outside of grating the carrots this recipe is quick to put together using just one large mixing bowl and less than 30 minutes of prep time.    

While I’ve included the recipe for cream cheese frosting that came with this recipe which I received from my step-Aunt, Debbie, it’s rare this cake is served with frosting or cream cheese. 

Mini-loaf carrot cake 
wrapped in plastic wrap
and ready to be frozen for
later enjoyment 

Carrot Cake   yield - two 8" round cakes, 5 mini-loaves, 12 – 30 muffins

1 1/2 cups canola oil

2 cups sugar

4 eggs

1 tsp. vanilla extract

2 cups flour

2 tsp baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

2 cups grated carrots (approx. 1/2 lb. carrots)

1/2 cup raisins (optional)

1 cup chopped walnuts  (optional)

non-stick cooking spray

Place oven rack in middle position.  Preheat oven to 350 degrees. Spray cake pans with no-stick cooking spray.  If making muffins, line muffin tins. 

In a large bowl, mix sugar, oil and vanilla extract with beaten eggs.

Add flour, baking soda, baking powder, and cinnamon.  Mix until stiff batter thickens. 

Add Carrots and mix.  Batter will thin as you mix. 

Add nuts and raisins (optional).  Mix.

For cake or loaves, pour equal amounts of batter into cake pans or loaf pans.  Bake 35-70 minutes or until toothpick/cake tester comes out clean.  Remove from oven and cool on cooling rack for 5-10 minutes. Remove from pan and cool completely before frosting, serving or storing.  

For muffins, fill bake cups ½ - 1/3 full with batter.  Bake 25-45 minutes or until toothpick/cake tester inserted in center muffins comes out clean.  Remove from oven and cool on cooling rack for 5-10 minutes.  Remove from pan and cool completely before frosting, serving or storing.  

Cream cheese frosting:  6 oz. cream cheese softened mixed with 3 cups confectioner's sugar.  Add a few drops of milk as needed.