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Growing up, I was not a fan of carrot cakes. Who wants vegetables on their cake, right? That all changed when a coffee date with my best friend gave a way for me to discover just how completely delectable a slice of carrot cake can be.
Often paired with cream cheese frosting, carrot cake is a perfectly-spiced and ultra-moist slice of heaven. It is the ideal complement to a hot cup of coffee and a book you’ve been desperately wanting to read.
My quest to find a good recipe started soon after this revelation. After a series of fails and a few acceptable versions of the cake, my sister gave me a big bag of carrot pulp that she usually throws away, thinking that I may have a use for it. Voila! Finally, a carrot cake recipe that gets my approval is born!
Most recipes call for grated carrots in their recipe but I personally find that carrot pulp (the finely ground carrot scraps from when you juice it) are best to use. When I don’t have some carrot pulp on hand, I just squeeze out the juice from the carrots. Although it’s not a necessary step, and certainly not a rule, I find that it makes a huge difference when I do it this way. To compensate for the lost moisture, I add juice from the canned crushed pineapples. The resulting cake is perfectly light and moist.
Moist Carrot Cake Recipe
- 600 g Vegetable Oil
- 800 g Granulated Sugar
- 548 g All Purpose Flour
- 3 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Nutmeg
- 1 tsp Ground Allspice
- 4 tsp Baking Powder
- 2 tsp Baking Soda
- 2 tsp Salt
- 8 pcs Eggs large
- 800 g Carrots finely grated
- 160 g Walnuts chopped
- 400 g Crushed Pineapple with juice
- Preheat oven to 325ºF. Spray 8-in cake molds with oil and line with wax paper.
- Place the grated carrots in a strainer and squeeze out the excess juice. Transfer to a clean container and mix in the juice from the crushed pineapples.
- Combine oil and sugar in a large mixing bowl. Mix with a wire whisk until combined.
- Sift all dry ingredients together. Add half of the dry mixture to the oil-sugar. Mix until combined.
- Add the eggs gradually while alternating with the remaining dry ingredients. Scrape the sides of the bowl.
- Add the carrots, walnuts and crushed pineapple. Mix until well combined.
- Divide evenly in the cake molds. Bake for 40 to 50 minutes until toothpick inserted comes out clean.
- Allow the cake to cool completely. Frost as desired.
My reference for this recipe is from The Complete Magnolia Bakery Cookbook. Their recipe includes sweetened coconut flakes which I had left out but would make a nice touch as well.