Recipe submitted by artistonholiday on November 27th, 2009
The raw sugar and lots of spices gives this cake a beautiful dark tasty texture with the walnuts. A definite hit for a teatime treat.Prep time: 15 minutes
4 cups grated raw carrots (don't pack)
2 1/4 cups brown sugar, packed (or 1-1/2 cups honey plus a scant 1/4 cup molasses)
1 1/2 cups vegetable oil
3 eggs, beaten
2 tsp. vanilla extract
2 1/4 cups all-purpose flour (you may replace up to half of the white flour with oat flour or whole wheat flour)
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. salt (optional - salt brings out the sweetness in sweet things)
1/4 tsp. ground cloves
1 cup chopped walnuts
Preheat oven to 350 degrees F. Lightly grease (or spray with cooking spray) a 13x9-inch rectangular pan or 10-inch tube pan.
Mix together carrots, brown sugar, oil, eggs, and vanilla. Add all dry ingredients, mix in until blended (don't overbeat). Stir in nuts and/or raisins. Pour batter into prepared pan.
Bake at 350 degrees F for 45 minutes or until knife inserted into the cake comes out clean. Cool cake completely.
Dust with powdered sugar or frost with your favorite cream cheese frosting.
Average Rating: (13 votes)