Interesting thing with pictures of my Carrot cakes this month – first one was a delicious two-layer cake with cream cheese frosting… pictures of which unfortunately vanished all-together with the last 2 months of data on my iPhone when I was installing the new iOS. That cake was ultimately sweet, carrot-y with a hint of spice and no butter used in the recipe, but it was gigantic for our small household of two people :) But if that is what you’re looking for, jump right to the end of the post.
Since that cake was so big and sweet, I was looking for an alternative. I’ve made a couple of my favourite Banana Loaf Breads this month and I thought why not make a Carrot Loaf Bread too? Don’t be fooled by the word “bread” – somehow bread vs. cake always wins the “healthy” contest even though the ingredients might be almost same :) But in this recipe I cut back on the sugar, added apple juice, swaped 1/3 white flour with whole wheat and I find that this carrot bread is good on its own without any frosting, especially for those like me who’s watching fats in their diets. I accidentally deleted photos of the batter preparations and was going to at least take a picture of this beautiful and bright carrot loaf cake in the morning, but we had some friends over for tea in the evening and I felt like asking them to put the pieces down for a photo was a bit rude :D So all what was left of it by morning were these two pieces! Well, it is an easy recipe and the method is pretty straight forward. Give it a try if you’re craving a spiced carrot cake with walnuts and raisins.
One more good thing I discovered about Carrot Cake this month – you can bake it in advance for a special event, freeze it and later defrost it and decorate with a frosting of your choice.
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup apple juice
- 1/2 cup sugar
- 1/2 cup +1 tbsp vegetable oil
- 2 eggs
- 1 1/2 cup grated carrots, packed
- 1/2 cup chopped walnuts and raisins, packed
Preheat oven to 180C/350F (no convection).
Peel and wash carrots, cut the ends off and grate.
Sift together flour, soda, cinnamon, ginger and salt in a bowl. You can easily use 1 cup of all-purpose flour if you’re out of whole wheat.
Whisk together oil and sugar in a separate bowl. Whisk in egss one by one. At last add apple juice. The juice will serve as a sweetener and it will also add to the cake being super-moist… Yum!
Add grated carrots to the oil and sugar and mix just enough to coat. Pour this mixture into the dry ingredients and fold until flour disappears into the batter. Fold in walnuts and raisins.
I’m using a regular size loaf baking pan with a ceramic finish and I don’t see any need to grease it before baking – pastry comes out easily. But depending on your baking pan you might need to grease or spray it lightly.
Now pour batter into the loaf pan and bake for at least 40 min, until a toothpick inserted in the center comes out clean. If your oven usually runs hot, check back on the cake in 30 minutes and continue checking every 5-7 minutes until done.
Ta-dah! It’s done, it’s delicious, it smells wonderful and will be tasty warm or cold! Enjoy :)
Tip: since this bread/cake is really moist I would not suggest to keep it in the fridge because it coulp make the cake almost soggy. Without frosting, it should be fine to store it at room temperature for 2-3 days, but make sure to wrap it with plastic foil so it doesn’t dry out.
Ingredients for a two-layer Ultimate Carrot Cake:
(ideally to be decorated and served with white cream cheese frosting :)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 2/3 cup sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 3 cups grated carrots, packed
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
Follow the same instructions for batter preparation and baking times as above. You can bake this Carrot Cake in two or three (thinner) layers, but you have to carefully adjust the baking time.
To freeze this Carrot Cake simply wrap it in plastic film and put in the freezer. Defrost in refrigerator for a night with the plastic film on, then take the film off, bring cake to room temperature and it’ll be ready to decorate and serve.