Make one 13 x 9 x 2-inch cake
Carrot cake conjures up images of a small restaurant with mismatched chairs, rickety tables, and thick white coffee mugs. (Sounds like my kitchen table, now that I think about it. One of my sisters describes this as the “beat all to hell” -style of decorating. I digress.)
This cake is so homey. moist, and earthy. I just love it, so let’s have a group hug. My recipe uses golden raisins and applesauce. If desired you can substitute 1 cup of coconut for the raisins, and 1 cup drained, crushed pineapple for the applesauce.
2 cups all-purpose flour or 2 cups white whole-wheat flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups canola oil
4 large eggs
1 teaspoon vanilla extract
4 carrots, peeled and grated (about 2 1/2 cups)
1 cup chopped pecans or walnuts
1 cup golden raisins
1 cup unsweetened applesauce
Preheat oven to 350°F. Spray a 13 x 9 x 2-inch pan with non-stick cooking spray with flour, or grease and flour the pan.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl stir together the sugar, oil, eggs, and vanilla. Stir in the carrots, nuts, raisins, and applesauce. Fold in the flour mixture until well combined.
Pour the batter into the prepared pan and using the back of a large spoon or rubber spatula spread evenly. Bake for about 50 minutes until the center of the cake springs back slightly when pressed in the center with two fingertips. Cool completely in the pan. Frost with Cream Cheese Frosting. ( OK, one more group hug.)