Last summer when I was swimming in carrots, reader Teresa was kind enough to send in this recipe for carrot cake. I’m not sure how I misplaced it, but last night, I made it. Holy canolies people, I wished I had made this carrot cake sooner. Because hello, this cake was freakin’ awesome.
I’ll definitely be making this cake again. Thanks Teresa!
~Mavis
Looking to grow some heirloom carrots this spring? My favorite carrots are the Calliope Blend from Botanical Interests. Kids love them for their colors, I love them because of the taste.
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Carrot Cake with Coconut and Raisins
Ingredients
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons ground cinnamon
1 1/3 cups light brown sugar {packed}
1 tablespoon baking powder
1 teaspoon salt
3/4 cup Raisins
1 cup grated carrot {packed}
1 cup sweetened shredded or flaked coconut
2 large Eggs
1/2 cup Canola oil
1/2 cup {1 stick} melted unsalted butter
1 teaspoon pure vanilla extract
Instructions
Preheat to 350 degrees
Line a 9×9 inch pan with parchment paper and set aside.
Mix together the flours, sugar, cinnamon, baking powder and salt in a large bowl and set aside.
In a mixing bowl, whisk together the eggs, oil, butter and vanilla. Add the coconut, carrots, and raisins and combine. Slowly add the four mixture until you have a nice batter.
Pour the carrot cake batter into your pan and bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. About 35 to 40 minutes.
Cool cake and serve with a scoop of vanilla bean ice cream or whip cream.
Tali says
Mavis, can you freeze carrots?
Mavis says
I have frozen carrot cake before but never carrots. I don’t see why not, you can buy carrots in the frozen foods section, so I would guess so. I wouldn’t freeze to big of slices though.
BethAnne says
Blanche the chunks or slices first for best storage.
Robin says
I freeze raw shredded carrots and pumpkin just like zucchini to use in baked goods like breads and cakes. Shredded is great for throwing into tomato pasta sauce, chili, stews even layering in casseroles to pack a bigger nutritional punch. That cake looks amazing, saving this recipe. Thanks Hope you feel better soon.
Shereen Travels Cheap says
That’s a great idea, Robin. Thanks for that tip. I think I will do just that with the extra zucchini I have in the fridge that I know I won’t use up before it goes bad.
Leanna says
I just made this without the coconut. Super yummy!! Keep those recipes coming please. I am also making your (Jane’s) oatmeal rolls second rise going right now. Thanks!!!!!!!!!!!!!!!!
Kay says
Has anyone tried using all purpose flour with great results
Please let me know