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Carrot Cake

6/8/2014

4 Comments

 
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My mom almost always had some of this cake baked at home, just in case someone stopped by for coffee. It is so moist and flavorful that it doesn't need any icing. Bake some for your neighbor or give it as a gift to loved ones.
The secret to it's super moist texture is boiled and mashed carrots. Yes, that's right! Here's how you can make it at home:

2 pounds of carrots, boiled and mashed

2 and 1/2 cups sugar

1 and 1/2 cups vegetable oil

4 eggs

1 teaspoon pure vanilla extract

2 and 1/2 cups all purpose flour

3 tablespoons baking powder

2 tablespoons ground cinnamon

1/4 teaspoon salt

1 cup raisins

1 cup chopped walnuts

powdered sugar and cinnamon for dusting

Preheat oven to 350 degrees.

Butter or oil a 9x13 inch baking pan or two 8 inch round by 3 inches deep cake pans.

Beat the oil, sugar and eggs with an electric mixer for 2-3 minutes. (You can totally do this with a whisk if you don't have a mixer.)

Add carrots and vanilla and beat well until incorporated.

Sift the flour, baking powder, salt and cinnamon in a bowl. Add walnuts and raisins to the flour mixture.

Slowly, with the mixer running on low, add the dry ingredients in 3-4 batches. Beat until just incorporated. DO NOT OVER BEAT!!!! You will have carrot bread instead of cake :)

Pour the cake batter in your baking dish and bake for about 45 minutes or until a toothpick that is inserted in the center of the cake comes out with some moist crumbs attached to it.

Allow the cake to cool for at least one hour. Serve it dusted with some powdered sugar and cinnamon.

Store leftovers in an airtight container in the refrigerator. The cake will keep for a week, if you can resist the temptation.....






4 Comments
Shazia
6/9/2014 10:25:19 am

Hi,
My question is about the carrots:
Approximately, how many carrots make 2 lbs?
And what's the best way to mash the carrots? By hand? Can we puree them? should they be smooth or lumpy is ok?
I have tried so many carrot cake recipes that before I use up more of my valuable ingredients, I really want to make sure!! Thanks!

Reply
Dimitra link
6/9/2014 12:46:00 pm

Hi Shazia!
6-8 medium carrots equal a pound. So for this recipe you would double that. I like to buy the small packs of baby carrots that are already peeled and are usually sold in 1 pound bags.
I just mash them with a potato masher. They will be lumpy. This recipe is foolproof. You really can't mess it up as long as you follow the recipe :) Let me know how it turns out!

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ZiaSha
6/18/2014 07:38:11 am

What if I use Turnips instead of carrots...would that change the flavor?

Reply
Dimitra link
6/18/2014 10:11:08 am

I would not substitute turnips. They have a peppery flavor that would completely alter the taste. Try the recipe as is. You will love it :)

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    Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!

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