Carrot cake takes misuse of vegetables to new heights. Carrots, a starchy questionable vegetable to start with, become the foundation of sweet rich lovely textured cake in this recipe from King Arthur Flour Whole Grain Baking. If you’re interested in carrots as a vegetable, try and find heritage carrots – before the Dutch made them orange and sweet. But we’re going to make them unhealthy, so the ordinary supermarket carrots are fine.

Carrot cake is a favourite wherever you take it. If I’m transporting the cake, I over bake it slightly. It changes the texture to more chewy but it’s just as tasty. You can make a vegan version of this cake as well – substitutions are below.

My recipe calls for nuts, coconut and raisins – these can all be omitted, none are essential to the structure of the cake. If you make the classic cream cheese icing, I suggest using Philadelphia Cream Cheese. I’m not a fan of American processed food but Philly has some magic ingredients that keeps the icing from getting lumpy.

No specialist equipment is required for this recipe but a mini chopper or a food processor is highly recommended for the carrots. For the best texture, I suggest fine grating the carrots. Smaller pieces makes the cake cut better.

I bake this recipe as a sheet cake in two square cake pans: 15 cms (6 inches) by 15 cms (bake for 45 mins) It also makes 2 x 23 cm (9 inch) round layers (bake for 40 mins) or a 33 cm (13 inch) by 23 cm (9 inch) sheet or single layer cake (bake for 45 mins). I line pans with parchment paper or pre-cut parchment liners – I never grease pans.

Bake away.

Recipe

Cake

• 4 large eggs
• 295 grams (10.5 ounces) of vegetable oil
• 2 teaspoons vanilla extract
• 295 grams (10.5 ounces) caster (white) sugar
• 90 grams (3.25 ounces) brown sugar
• 225 grams (8 ounces) whole wheat flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 250 grams (8.75 ounces) finely grated carrot
• 100 grams (3.75 ounces) pecans or walnuts, chopped
• 85 grams (3 ounces) shredded or flaked coconut
• 340 grams (12 ounces) raisins

Cream cheese icing

• 85 grams (3 ounces) unsalted butter, softened, at room temperature
• 225 grams (8 ounces) Philadelphia cream cheese, softened, at room temperature
• 1 teaspoon vanilla extract
• 450 (1 lb) icing (confectioners) sugar, sifted
• 90 grams (3.25 ounces) chopped candied ginger (optional)
• 110 grams (4 ounces) chopped nuts, walnuts or pecans

Vegan option: use 260 grams of unsweetened applesauce instead of the eggs in the cake. Try this recipe for vegan vanilla icing.

Instructions

1. Prep your pan or pans. Preheat the oven to 350F.
2. Grate the carrots. Chop the nuts. Combine all in a bowl and put to one side (stir ins).
3. Whisk together flour, baking soda, baking powder, salt and spices in a separate bowl (dry ingredients).
4. Beat the eggs (or applesauce) in the mixing bowl of your stand mixer. Add the oil while the mixer is running. Add the vanilla and the sugars and beat until smooth.
5. Mix the dry ingredients into the batter until well combined. Don’t over beat.
6. Add the stir ins. Scoop batter into prepared pans.
7. Bake for the amount of time appropriate to the pan size. Use a toothpick to test, if it comes out clean the cake is done. Cool on a rack when done, then dust with confectioners sugar or use the cream cheese icing. Decorate the top with ginger or nuts.

I hope you enjoy the blog. Please ask questions and send comments. If you bake any of the recipes, please post a photo and tag @mamadolson on Instagram or Twitter.

Tags: carrot cakeking arthur flourvegan carrot cakewhole grain carrot cakewhole wheat carrot cake