Some people don’t like carrot cake there, but what they think we don’t know. Although the cake may not be the best you can ever look at, carrot cake is as sweet and delicious, as long as the day is. The ingredient is root vegetables and yes. This was around for eons, which means that the carrot cake recipe has been tweaked and perfected over time. This is our recipe for carrot cake. We think it’s just about perfect, damp, and sparkling with flavorful carrot bites, pineapples, spices & nuts.
The carrot cake was created throughout the Middle Ages from Carrot Pudding. It was, of course, a very different dessert than that we know now, but carrots have been used for centuries in inventive cooks in baked food. When sugar and the other staples were difficult to get through, they provided humidity and sweetness. Carrot cake comes from England and was most likely transported to the United States after the Second World War.
Throughout the country, it became popular and developed some sort of following because it was considered to be a “healthy cake.” It has veggies, fruits, and nuts, but it still has sugar and oil and usually quite astonishing frost too. We don’t know. But, hey, everything at night gets you to sleep.
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Ingredients:
3 cups carrots, finely shredded
8 ounces crushed pineapple, drained
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1 cup of vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 tablespoon orange zest
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground allspice]
1/4 teaspoon ground nutmeg
Directions:
Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside
Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside
In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.
Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.
Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.
Decorate and enjoy your favorite cream cheese frosting
Ingredients
- 3 cups carrots, finely shredded
- 8 ounces crushed pineapple, drained
- 2 cups all-purpose flour
- 1 cup chopped walnuts or pecans
- 1 cup of vegetable oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 4 large eggs
- 1 tablespoon orange zest
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice]
- 1/4 teaspoon ground nutmeg
Instructions
Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside
Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside
In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.
Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.
Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.
Decorate and enjoy your favorite cream cheese frosting
