CARROT CAKE
One 9-inch 2-layer cake, one 8-inch 2-layer cake, or one 13 × 9-inch cake; 16 to 20 servings
Moist and flavorful enough to enjoy plain, but everyone knows it’s best with cream cheese frosting.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, two 8-inch square pans, or one 13 × 9-inch pan.
Whisk together thoroughly in a large bowl:
- 1 ⅓ cups (165g) all-purpose flour
- 1 cup (200g) sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
Whisk together well in a small bowl:
- ⅔ cup (140g) vegetable oil
- 3 large eggs
Stir this into the flour mixture until just combined. Stir in:
- 1 ½ cups shredded carrots
- 1 cup chopped toasted walnuts
- (1 cup golden raisins)
- (½ cup canned crushed pineapple, drained)
Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 × 9-inch pan.
Let the 13 × 9-inch cake cool in the pan on a rack. For round or square pans, cool in the pans for 10 minutes, then turn out onto the rack to cool completely.
Frost with:
Or sprinkle the sheet cake with:
- Powdered sugar