Carrot Cake

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I remember my surprise when my Aunt Jerry, one of the best bakers I know, served a carrot cake to our family many years ago. Although my aunt’s culinary talents were well known, I wasn’t so sure I wanted a vegetable in my dessert. What a delicious revelation! Each day at Claire’s we bake a number of moist carrot cakes packed with pineapple and vitamins.

Ingredients

  • cups unbleached flour
  • cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 3 eggs
  • ¾ cup soybean or vegetable oil
  • 1 cup drained crushed pineapple
  • ¾ cup grated carrots
  • ¾ cup grated walnuts
  • cup raisins

Method

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, beat the eggs for 1 minute using a hand mixer. Add the oil and mix on medium speed for 1 minute. Stir in the drained pineapple. Pour this mixture all at once over the dry ingredients and mix lightly to combine. Stir in the carrots, walnuts, and raisins. Mix just to combine, using a spoon.
  3. Prepare a 10-cup Bundt pan with nonstick cooking spray, or grease and flour the pan. Pour the batter into the prepared pan. Bake on the center rack of the preheated oven for about 1 hour and 10 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let stand for 5 minutes, then turn out and cool to room temperature before frosting with Buttercream Frosting.

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