The last thing I am is a baker. I tend to add a pinch of this and a pinch of that too much, adjusting flavors as I go in cooking, something that can’t happen in baking. However, I have a husband who loves carrot cake and after seeing a recipe on a cooking show I decided to attempt it for him, really using what we had in our fridge and pantry. I didn’t do a frosting for it, making the fruit and carrot filled cake somewhat “healthier” with a super moist sponge, almost like a breakfast bread. Joyfully, it worked! And was incredibly delicious.
6 carrots, tops and stem removed and grated on a box grater (you can peel them first if you like, but just make sure they are scrubbed and you’ll be fine.) (about 3 – 3 1/2 cups total)
1 teaspoon grated ginger
1/2 cup chopped pineapple (try to save as much of the juice from the pineapple as possible to help with the moisture of the cake)
1/2 cup raisins soaked in 1 cup warm water to rehydrate them a bit
1 cup sugar2 cups all purpose flour
1/2 teaspoon salt
1 cup vegetable or canola oil
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon vanilla extract
non-stick cooking spray
Optional: chopped pecans, walnuts or pistachios
Preheat the oven to 350 degrees. Spray a 9×13 inch pan on all sides with non-stick cooking spray and set aside. In large bowl, beat sugar, oil and eggs with an electric mixer on low speed until blended. Add flour, cinnamon, baking soda, vanilla, ginger and salt and mix on low speed 1 minute. Stir in carrots, raisins, pineapple and nuts (if using) and pour into the pan. Bake for 35-40 minutes, or until toothpick inserted in center comes out clean (keep an eye on it, ovens will vary so it may take a bit longer or shorter.) Cool rectangle in pan on cooling rack for about an hour. Serve.