|Name:||Forty-Karat Carrot Cake||Contributor:||Beth Dixon|
|Description:||Forty-Karat Carrot Cake||Posted:||1995-10-25|
|Key words:||carrot, cake||Category:||Desserts|
|Ingredients:||4 to 5 medium carrots
1 Tbsp fresh lemon juice
1 medium seedless orange (I use a medium to large one)
1-2/3 c granulated sugar
1-1/4 c vegetable oil
4 large eggs
1 Tbsp cinnamon
2-1/4 tsp baking soda
1/2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground allspice
1 c chopped walnuts
(the recipe calls for toasted walnuts or pecans, but I'm lazy)
3/4 c raisins
2 c unbleached all-purpose flour
|Preparation:||Preheat oven to 325 degrees F. Generously butter three 8-inch cake pans.
Grate carrots in a food processor or with largest holes of a four-sided grater. Measure out 3 packed cups, toss with lemon juice.
Cut a flat top and bottom on the orange and stand it on a cutting board. Using a small sharp knife, cut away all rind and white pith. Coarsely chop the orange and add it along with any juice to the carrots.
In a large food processor or with an electric mixer, mix granulated sugar, oil and eggs for 2 to 3 minutes. Add cinnamon, baking soda, salt, nutmeg and allspice and mix well. Stop the processor or mixer and add the carrots-and-orange, nuts and raisins. Mix just enough to combine. Add flour and mix in lightly.
Transfer batter (which is lumpy and rather thin) to prepared pans.
Bake at 325 degrees F until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool cake in pans for 10 minutes and then invert cake onto a wire rack. Remove pans and cool cake completely.
Frost as desired. I use the cream cheese frosting recipe from the Better Homes & Gardens Cookbook (the one with the red-and-white-checks cover).
|Notes:||Cake can also be baked in a 12-cup Bundt pan. Dailey's cookbook contains a recipe for cream cheese glaze, or toss slices of "bare" cake on plates and top with plenty of real whipped cream. I've also done cupcakes, which take about 35 minutes to bake. Use the toothpick doneness test.|