Carrot Cake, Joy of Cooking

The carrots.  Sweet lord, the carrots.  

(for the record, this is like 1/20 of the number of carrots I have!)

The CSA box is overflowing with carrots, and I love me a good project.  So I am embarking on a carrot cake challenge:  I have four cookbooks with carrot cake recipes, and I am endeavoring to find the best one.

Cookbook #1:  Joy of Cooking.  If you're going to bake, always go back to the basics, right?  And you cannot get more basic than Irma Rombauer.  

This carrot cake is a snap to make, and it comes out just fine in the cupcake paper cups, which is of course tricky.  I passed these around at bookclub last week, and by and large the agreement was that they are more of a spice cake than a carrot cake.  They were a little oily that first night, but they were actually quite good the next day (and the next)--the oil helped them stay moist.  So if you're looking for a long-lasting spice cake with some carrots and raisins, this one is it.  However, if you're looking for a bold carrot taste, this is not quite the one for you.

One Year Ago: German Apple Pancake

Carrot Cake
Adapted from  Joy of Cooking

Serves 12

1-1/3 cups all-purpose flour 
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup vegetable oil
3 large eggs
1-1/2 cups peeled and finely grated carrot 

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt     

1 cup golden raisins
1 cup walnuts, finely chopped 

1. Have all ingredients at room temperature, 65F to 70F.   

2. Preheat the oven to 350°F.

3. Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.  Or, I used cupcake paper cups.

4. In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.

5. Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.

6. Stir in the carrots, walnuts, raisins.

7. Scrape the batter into the pans or cups and spread evenly.

8. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes (pans), 20 to 25 minutes (cups).


By Popular Demand

Ottolenghi's Semolina, Coconut and Marmalade Cake

Ottolenghi's Lemon and Eggplant Risotto

Ottolenghi's Lamb Shawarma

Classic Frisée Salad (Salade Lyonnaise)

Ottolenghi's Salmon Steaks in Chraimeh Sauce