For the cake:
1 1/2 cups all purpose flour
1/2 cup almond flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump golden raisins
2 cups sugar
1 cup canola oil
4 large eggs
Getting ready:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
To make the cake:
Whisk the flours, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
So glad you were able to try out the carrot cake! I am not a fan of carrots in desserts but after making this recipe I am slowly changing my mind ;) Love the cupcakes! btw you should be able to post date your entry so that it will publish whenever you want. Just fyi for next time.
ReplyDeleteClara @ I♥food4thought
That's great that you made this cake, I loved it too. Your piping is so pretty.
ReplyDeleteThis Carrot Cake is the Bomb Diggity
ReplyDeleteGreat job on these, they look delicious! Loved the piped topping!
ReplyDeletelove your cupcakes! i wasn't too fond of dorie to begin with, but the carrot cake charmed me!
ReplyDeleteThat cake rocked my world. I mean, really. Nice job on yours!
ReplyDeleteYour cake looks great!
ReplyDeleteMmmm, this is a good one. Never fails to impress. Nice job!
ReplyDeleteFabulous -I'm glad you enjoyed the cake! Isn't it an amazing recipe! Hx
ReplyDeleteyum! i loved this carrot cake, but loved the pastry queen recipe even more (see my blog). your layers turned out great!
ReplyDeleteoh and you can write your blogger posts and set them to post at a later date. just to go draft.blogger.com and compose as usual...then at the bottom, click on 'post options' and then set the date and time you want it to post and when you hit publish it will schedule the post for you :)
Your cake looks spectacular, well done!
ReplyDeleteOh, I so loved that cake! Yours looks just gorgeous, and delicious!
ReplyDelete