Nice to have but not necessary
- a food processor for grating the carrots (if not, use a grater)
2 cups/500 mL whole wheat flour
2 tsp/10 mL baking powder
1 1/2 tsp/7 mL baking soda
1/2 tsp/2 mL salt
2 tsp/10 mL ground cinnamon
3/4 cup/170 mL oil
1/2 cup/125 mL honey
3 eggs, beaten
2 cups/500 mL grated carrots
1 cup/250 mL unsweetened crushed pineapple, drained
1/2 cup/125 mL raisins
Preheat oven to 350F/180C.
Grease and flour a rectangular baking pan, or two square (or round) pans.
In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon.
Add the oil, honey and eggs.
Add the carrots, pineapple and raisins.
Pour into the prepared pan(s).
Bake until a toothpick inserted in the center of the cake comes out clean (about 35-40 minutes).
Cool in pans.
- Use another flour instead of whole wheat flour. (I like a combination of whole wheat and spelt.)
Ideas for making this easy carrot cake recipe your own
- Experiment with other dried fruit instead of (or as well as) the raisins. You could also add nuts. Walnuts would be especially tasty.
- Try using grated zucchini instead of the pineapple.
- If you don't have toothpicks, use a piece of uncooked spaghetti to test the cake.
- if you are planning to make a layer cake (or if you just want the cake to come out of the pan so you can ice the sides as well as the top), grease the pan generously. Put some flour in the bottom of the greased pan and swish the pan around so that the flour covers every greased surface. Let the cake cool completely before attempting to remove it from the pan. Use a spatula to loosen the sides, and to reach under and loosen as much of the bottom as you can reach. Put a cutting board on top of the pan. Holding the board firmly against the pan, swiftly turn the whole thing over. With luck, the cake will drop smoothly onto the cutting board. If it doesn't, turn it over and repeat the loosening process. With patience, this usually works!
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