Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
Cake and photo by odetteganda, Premium Member © Sarah Phillips
There's nothing like classic carrot cake, filled with fresh carrots. You can add in 1/2 cup raisins along with the walnuts, if desired! It is delicious filled with my Easy Pineapple or Any Flavor Pastry Cream or filled and frosted with my Cream Cheese Buttercream Frosting!
CAKE RECIPE HELP
Instead of using a large wire whisk in Step 3, you can use a hand-held mixer set on medium and beat the eggs, sugars, oil, vanilla, and reserved pineapple juice ingredients until frothy, taking about 1 minute.
One 8-ounce can crushed pineapple in juice
2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg; or 1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
3/4 cup dark brown sugar, packed
1 1/2 cups canola or vegetable oil
2 teaspoons vanilla extract
2 cups (about 4 large) peeled and shredded carrots; medium or finely shredded
1/2 cup coarsely chopped toasted pecans or walnuts; chop, measure and then, toast
1. Position the oven racks in the center of the oven and preheat the oven to 350 degrees F. Grease two 9 x 2-inch pans and set aside.
2. Drain pineapple from can and reserve pineapple and juice separately for use in the recipe.
In a large size bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Make a well in the center and set aside.
3. In a medium size bowl, combine the eggs, sugar, dark brown sugar, oil, vanilla and reserved pineapple juice from can. With a large wire whisk, beat until frothy, about 2 minutes.
4. Pour the egg/pineapple juice mixture into the flour mixture and fold together with a large rubber spatula, until ALMOST combined.
Add the carrots, crushed and drained pineapple, and nuts and fold until combined completely. Do NOT overmix.
5. Divide the batter evenly into the prepared pans and bake for 35 to 40 minutes or until the cakes are lightly browned, and a toothpick inserted emerges with a few moist crumbs but not batter.
Cool in the cake pans for 10 minutes on a wire cake rack, before unmolding and placing upright to cool completely before frosting.
Unfrosted cake layers can be stored at room temperature for a day and should be kept refrigerated for longer storage, for 2 to 3 days. They freeze well for about a month.
Cream cheese frosted and/or pineapple pastry cream filled cake layers must be kept refrigerated.