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.
1 ½ cups sugar
1 cup vegetable oil
3 cups flour, all purpose, whole wheat pastry or spelt
1 ¼ teaspoons baking soda
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
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.