At the request of a friend I tested a carrot cake recipe I found online this past weekend and was pleasantly surprised with the results. I’m not a carrot cake fiend (I prefer chocolate) but this recipe has significantly improved my opinion of carrot cake. Another selling point for this recipe to me was the presence of pineapple. Before cooking I had a tsp full of grated carrot mixed with a tsp full of crushed pineapple and those two go perfectly together! Who would have thunk it!? I’m a pineapple junkie and it’s strange that I haven’t made a pineapple cake yet, hmmmm, *notes it down*.
I found the recipe on All recipes.com (as always). I made a few changes though, noted below.
- 6 cups grated carrots (This is equal to just over a small bag of carrots)
- 1 cup brown sugar
- 1 cup raisins (I left these out, not a fan of raisins in cake)
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained (Equal to one tin of pineapples of about 250g)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon (You can also add 1-2tspns of ginger and nutmeg as well)
- 1 cup chopped walnuts (I left these out, I don’t like nuts either)
- One tablespoon of dark rum
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes (then stir in raisins if used)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
I used one 9×13 inch cake tin rather than two round ones.
A review I read suggested soaking the raisins in rum and pineapple juice before adding to the carrots to ensure that they are plump and juicy in the cake rather than dry.
Another reviewer recommended draining the carrots before adding them to the batter. Then adding 2-3 tablespoons of the drained carrot and pineapple juice. I added 6 because I felt the 2-3 was too little. This stopped the cake from being too soggy which some reviewers were complaining about.
I had thought the 4 tspns of cinnamon would be too much but it was just right!
The cake cooked perfectly and it was dense and moist. Perfect.
I spread a mix of plain yoghurt and double cream on top instead of making frosting for it and added some sliced strawberries on top. I loved the contrast of the slightly bitter cream with the sweet cake and the fruit.
I don’t know if I want to try anymore carrot cake recipes after this one….I’m sold.