BEST CARROT CAKE
Anyone who thinks they may be growing tired of the same old, tried and
true carrot cake will find this to be a carrot cake that they will never
forget. This recipe is more than just a little bit different from
traditional carrot cakes because some of the ingredients aren't what one
might find in a typical carrot cake. A touch of coconut and pineapple
add flavor, moisture and an unexpected exotic twist to this traditional
British and North American delicacy that is just plain unforgettable. It
is well worth the effort to try this recipe at least once. After you
give it a try, there is no doubt that your family will fall in love with
it or you that will find yourself using it over and over again.
INGREDIENTS:
- 250 g all-purpose flour
- 7 g baking powder
- 5 g baking soda
- 3 g salt
- 2 g ground cinnamon
- 2 g ground nutmeg
- 4 g allspice
- 4 eggs
- 400 g white sugar
- 10 ml vanilla extract
- 295 ml vegetable oil
- 270 g grated carrots
- 1 (20 ounce) can crushed pineapple, drained
- 35 g sweetened flaked coconut
- 120 g chopped walnuts
- 165 g raisins
STEPS:
- Preheat the oven to 175 degrees C.
- Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with
cooking spray.
- In a medium bowl, stir together the flour, baking powder,
baking soda, salt, cinnamon and nutmeg and set it aside.
- In a separate larger bowl, mix together the eggs, sugar and
vanilla by hand.
- Stir in the oil.
- At this point, the mixture should resemble pudding.
- Gradually stir in the dry ingredients.
- Fold in the carrots, pineapple coconut, walnuts and raisins.
- Pour the batter into the prepared pan, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, or until a
small knife inserted into the cake comes out clean.
FOOTNOTE:
- If your taste buds are not yet ready for the excitement
of coconut, walnuts and raisins, feel free to leave one or
all of these ingredients out. However, do not omit the
pineapple. Doing so will take away from the cake’s moisture
and alter the results.
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