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Growing up, I was not a fan of carrot cakes. Who wants vegetables on their cake, right? That all changed when a coffee date with my best friend gave a way for me to discover just how completely delectable a slice of carrot cake can be.
Often paired with cream cheese frosting, carrot cake is a perfectly-spiced and ultra-moist slice of heaven. It is the ideal complement to a hot cup of coffee and a book you’ve been desperately wanting to read.
My quest to find a good recipe started soon after this revelation. After a series of fails and a few acceptable versions of the cake, my sister gave me a big bag of carrot pulp that she usually throws away, thinking that I may have a use for it. Voila! Finally, a carrot cake recipe that gets my approval is born!
Most recipes call for grated carrots in their recipe but I personally find that carrot pulp (the finely ground carrot scraps from when you juice it) are best to use. When I don’t have some carrot pulp on hand, I just squeeze out the juice from the carrots. Although it’s not a necessary step, and certainly not a rule, I find that it makes a huge difference when I do it this way. To compensate for the lost moisture, I add juice from the canned crushed pineapples. The resulting cake is perfectly light and moist.
- 600 g Vegetable Oil
- 800 g Granulated Sugar
- 548 g All Purpose Flour
- 3 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Nutmeg
- 1 tsp Ground Allspice
- 4 tsp Baking Powder
- 2 tsp Baking Soda
- 2 tsp Salt
- 8 pcs Eggs large
- 800 g Carrots finely grated
- 160 g Walnuts chopped
- 400 g Crushed Pineapple with juice
Preheat oven to 325ºF. Spray 8-in cake molds with oil and line with wax paper.
Place the grated carrots in a strainer and squeeze out the excess juice. Transfer to a clean container and mix in the juice from the crushed pineapples.
Combine oil and sugar in a large mixing bowl. Mix with a wire whisk until combined.
Sift all dry ingredients together. Add half of the dry mixture to the oil-sugar. Mix until combined.
Add the eggs gradually while alternating with the remaining dry ingredients. Scrape the sides of the bowl.
Add the carrots, walnuts and crushed pineapple. Mix until well combined.
Divide evenly in the cake molds. Bake for 40 to 50 minutes until toothpick inserted comes out clean.
Allow the cake to cool completely. Frost as desired.
Storage: 2 days in the cooler (with frosting) / 1 month in the freezer (cake only)
My reference for this recipe is from The Complete Magnolia Bakery Cookbook. Their recipe includes sweetened coconut flakes which I had left out but would make a nice touch as well.