Prep 10 mins
Cook 40 mins
This cake is very moist and not overly sweet. It tastes of carrot and lemon with just a bit of spice. I've used it as a dessert and as a side-dish or dinner roll substitute at Thanksgiving. I've been making it for a while now and don't remember where I got the recipe. (Maybe from a magazine?) It's been a hit even among people who claim not to like carrot cake.
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 3.69 ml salt
- 3.69 ml cinnamon
- 2.46 ml allspice
- 236.59 ml light brown sugar, packed
- 236.59 ml unsalted margarine, softened
- 4 eggs
- 473.18 ml carrots, peeled and coarsely grated, packed
- 2 lemons
- Preheat oven to 350°F and prepare a 12-cup bundt pan.
- Zest lemons and then juice them, straining out pips.
- Whisk together flour, baking soda, salt, and spices in a bowl and set aside.
- Cream margarine and sugar together in mixer until smooth and fluffy, scraping down as necessary.
- Beat in eggs one at a time, again scraping down as necessary. The mixture will look curdled but don't panic.
- Beat in dry ingredients in a few small batches. Don't over-beat.
- Stir in carrots until evenly distributed.
- Just before you're ready to bake, stir in the lemon zest and juice. Fill the bundt pan with the batter.
- Bake 40 minutes. The top will look wet and just barely set. Don't over-bake.
- Let cool on a rack for 15 minutes, then invert onto a serving platter.