Desserts · By Sharon
Carrot Cake
This recipe was developed by a friend from university in the early 1980s, Ruth. Since then, I've brought it into the 21st century by soaking the raisins in rum (though raisins are optional, says Jocelyn), adding pineapple, and fresh ginger. There never seems to be enough spice, so add more if you want, I always do. And it's very healthful, so no guilt here.
Ingredients
- ¾ cup oil
- 1 cup brown sugar
- 2 eggs, room temperature
- ½ tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp each nutmeg, cinnamon, cloves, and ginger (if you have it, use grated fresh ginger)
- ¼ tsp salt
- 1½ cups shredded carrots
- ¼ cup finely chopped fresh pineapple (optional)
- ½ cup chopped walnuts and rum-soaked raisins (optional)
Method
- 1
Preheat oven to 350°F.
- 2
Combine oil, sugar, and vanilla. Beat eggs in, one at a time.
- 3
Sift and mix the dry ingredients in a separate bowl and add to the wet ingredients. Mix well. It will look dry.
- 4
Add the carrots, pineapple, and optional walnuts, and/or raisins. Mix well.
- 5
Bake for 10 minutes at 350°F and 30 minutes at 325°F. If the cake is looking dry, cover for the last 10 minutes. Make sure to check the cake regularly in the last 10 minutes until a toothpick comes out clean. For cupcakes, bake at 350°F for 20–25 minutes.
A note from Sharon
This recipe makes 12 cupcakes or an 8 × 8 inch cake pan / springform cake pan. Drink pairing: Glenlivet Caribbean Reserve Scotch Whisky.
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