Prep 15 mins
Cook 1 hr
This recipe is a family favourite with just the right combinations of spices, a moist cake that is definitely a crowd pleaser. If you aren't an expert baker, this can all be done in one saucepan. This is one easy to make cake.
- 1 cup carrot, shredded
- 1 cup raisins (optional)
- 4 tablespoons butter or 4 tablespoons margarine
- 1 1⁄2 cups sugar
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1 teaspoon cinnamon
- 1 1⁄2 cups water
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- nuts (optional)
- Preheat oven 350F.
- Grease and flour a 9x13" pyrex dish, or 2 5x9" loaf pans.
- In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat.
- Cool and add all remaining dry ingredients.
- Stir well and pour into prepared baking pan (s).
- Bake at 350F for 1 hour, until cake test done.
- If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts.
This was YUMMY! Really easy to make too. I used two medium carrots, which came out to about a cup. The liquid mixture smelled SO Good that I kept having to taste it to make sure that it was really that good. Anyway, I didn't know how long to cool the mixture, so waited about 10 minutes and added to the dry (still pretty hot). It started fizzing & rising immediately, but didn't seem to hurt the finished product.I baked it in a mini-loaf stoneware pan (made 4) for about 45 minutes. It stuck a little on the bottom, so I would grease it better next time. Finished product was a very dark brown color, but was still moist and filled with plumped raisens and those yummy spices! I would have to say that it is more along the lines of a quick bread (banana) than a cake though. But, I will definately email the family and pass this one along. I did freeze a couple, will let you know how they come out.
This bread is yummy with the spices being balanced wonderfully with the sweetness. However, I baked it for 2 hours in my AMC Dutch Oven and it was still not done - very moist inspite of being baked for so long. I think the problem is that I didn't cool the carrot mixture before adding the dry ingredients to it. Since I've made this before, I am quite sure this step is the MOST important one to ensure the successful baking of this bread. All the same, I will be careful next time. Thanks for posting! Please note: I had refrigerated this bread for the last 5 days and it's tasting better than ever now! It's a little hard, but SUPER YUMMY and a real pleasure to dig into;-)!
I wanted a more cake like substance so I added a half cup of oil, another cup of flower, and two eggs. I baked it in a 9x13 glass pan so my cooking time was less than a hour maybe 35 minutes. I liked the spices and also added nuts. I made a cream cheese frosting made with 1/2 pack cream cheese, 2cups powdered sugar, a splash of milk, and a bit of butter. Thanks for the great recipe!