Carrot Cake Recipe

Posted on 25th of May, 2011 by Lévana

Our award-winning cake, circa 1980. Ideally moist and fragrant. I believe all old timers at Levana then-Bakery remember it well. My mother used to get such a kick out of this recipe. She would ask, “Why not a turnip cake or a tomato cake, while you are trying to be creative?” She didn’t know she was on the right track: We also make delicious  pumpkin cake and zucchini bread, and other vegetable-based baked treats. A piece of wholesome homemade cake is good for you:  the trouble start only if and when you put frosting and icing and whatnot on top: I ask you: Who needs it? None of that please!

Makes 12 generous servings.

Ingredients:

1 ½ cups sugar
4 eggs
1 cup vegetable oil
3 cups flour, all purpose, whole wheat pastry or spelt
1 ¼ teaspoons baking soda
pinch salt
1 teaspoon cinnamon
½ teaspoon ground cloves
1 cup canned unsweetened crushed pineapple
3 cups grated carrots, packed
½ cup raisins
½ cup coarsely chopped walnuts
1 cup unsweetened grated coconut, optional
Instructions:
Preheat the oven to 350*F. In a food processor, beat the sugar and eggs until light and creamy. Add the oil and beat, a few pulses. Add the flour, baking soda, salt, cinnamon and cloves, and mix for just a few pulses. Transfer the mixture to a bowl. Add the crushed pineapple, carrots, raisins, walnuts and coconut, if using, and fold in with a wooden spoon until just well combined. Pour the batter into a greased 10-inch springform pan or tube pan. Bake for about 1 hour or until a knife inserted in the center of the cake comes out clean. Unmold onto a cooling rack.

Filed under: Cake Recipes, Carrot Cake Recipes, Carrot Recipes, Coconut, Dessert Recipes, Kosher Recipes, Kosher Whole Foods Recipes, Low Gluten Recipes, Pareve Cake Recipes, Pareve Recipes, Spelt Baking, Spelt Desserts Recipes, Vegetarian Recipes