Carrot Cake
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
24
ingredients
- 1 cup canola oil
- 2 cups white sugar
- 2 tablespoons molasses
- 1 cup water
- 1⁄2 cup soymilk
- 4 cups unbleached white flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon allspice
- 3 cups carrots, grated
- 1 cup raisins, loosley packed
directions
- Blend oil and sugar, add water and beat.
- Sift the flour with remaining ingredients and add to sugar mixture.
- Add carrots and raisins and mix well.
- Bake in three oiled and floured layer pans or one 9 x 13 cake pan or muffin tins or loaf pans at 350 for 35-40 minutes (watch until the start to brown around the edges, and a toothpick inserted into the center comes out clean).
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Reviews
-
I really loved the fact that this cake was so packed with carrots, intead of having a few bits bloating around in the batter like a lot of the recipes out there. The reason why I put 4 stars instead of 5 is because I thought there was too much sugar and the baking time was a bit off. I reduced the sugar a lot, so I slightly reduced the oil too to compensate. I also reduced the baking soda, just because I know that recipes often have too much of it for my liking. I also used whole multi-grain flour and dates in place of the raisins, because that's what I had. I cooked it in a 9"X13" pan and it was still undercooked after 40 minutes so I cooked it 13 minutes more. I thought that it wasn't so good right out of the oven, but after spending the night unmolded on a rack on the counter... yum!!! The texture and the flavours really benefit from the waiting. It is now stored in an airtight container in the fridge. From what I know about this kind of cake, I expect that the leftovers will become tastier and tastier!
Tweaks
-
I really loved the fact that this cake was so packed with carrots, intead of having a few bits bloating around in the batter like a lot of the recipes out there. The reason why I put 4 stars instead of 5 is because I thought there was too much sugar and the baking time was a bit off. I reduced the sugar a lot, so I slightly reduced the oil too to compensate. I also reduced the baking soda, just because I know that recipes often have too much of it for my liking. I also used whole multi-grain flour and dates in place of the raisins, because that's what I had. I cooked it in a 9"X13" pan and it was still undercooked after 40 minutes so I cooked it 13 minutes more. I thought that it wasn't so good right out of the oven, but after spending the night unmolded on a rack on the counter... yum!!! The texture and the flavours really benefit from the waiting. It is now stored in an airtight container in the fridge. From what I know about this kind of cake, I expect that the leftovers will become tastier and tastier!