HIGH-ALTITUDE CARROT CAKE
One 9 ½- or 10-inch Bundt or plain tube cake
The best-ever carrot cake—not too sweet and packed with nuts, raisins, and sunflower seeds. Top it with a simple dusting of powdered sugar, or spread with the traditional Cream Cheese Frosting. Please read About High-Altitude Cake Baking. This recipe is designed for baking at 5,000 feet.
If baking at 7,000 feet, reduce the oven temperature to 350°F. Reduce the sugar by ¼ cup (50g), and add 2 tablespoons (15g) flour and ¼ teaspoon ginger. Bake for 35 to 40 minutes.
If baking at 10,000 feet, preheat the oven to 375°F, then reduce the temperature to bake at 350°F. Reduce the oil by ¼ cup (50g), the sugar by ½ cup (100g), and the baking soda by ¼ teaspoon. Add 1 large egg plus 1 yolk, ¼ cup (30g) flour, and ¼ teaspoon each nutmeg and ginger. Bake for 55 to 58 minutes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Liberally grease and flour a 9 ½- or 10-inch Bundt or plain tube pan.
Toss together in a medium bowl:
- 3 cups grated carrots
- 1 cup chopped walnuts
- (¼ cup sunflower seeds)
- (⅓ cup raisins or dried currants)
- ¼ cup wheat germ (20g), wheat bran (15g), or oat bran (25g)
Whisk together in a large bowl:
- 2 cups (400g) sugar
- 1 ½ cups (315g) vegetable oil
- 6 large eggs
- 2 teaspoons vanilla
Place a large sieve over the bowl with the oil-egg mixture and measure into it:
- 2 cups plus 1 tablespoon sifted (250g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ teaspoon grated or ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Sift the dry ingredients into the oil-egg mixture and stir to combine. Stir in the carrot-nut mixture. Scrape the batter into the pan and bake until a toothpick inserted into the center comes out clean, 42 to 45 minutes.
Let cool in the pan on a rack for about 25 minutes, or until the pan bottom is almost comfortable to touch. Unmold and let cool completely.