Day 1: Carrot Cake

Recipe from Deseret Recipes cookbook. Most of the recipes in this cookbook are pretty bland, but they are also incredibly simple and easy to add to or change around. Recipe is reproduced as it appears in the book.

The Recipe

1. Beat until light and lemon colored……….4 eggs

2. Add…………………………………………………2C sugar, 1C oil

3. Sift together and add to egg mixture……2C flour, 3 tsp cinnamon, 2 tsp soda, 1 tsp salt

4. Add…………………………………………………3C grated carrots, 1C chopped nuts (optional)

5. Bake in two 9-inch layer pans at 350F (175C) for 30 minutes.

My Alterations

I actually made this cake twice in one week. The first time, I was in a terrible rush and needed it for a party at my regular playgroup. I didn’t feel like digging out my sifter, so I just dumped the dry ingredients in the bowl and hoped for the best. I also had run out of white flour at that point, so I used some fine whole wheat flour that I had in the back of the cupboard. I didn’t know if anyone at playgroup had a nut allergy, so I used dessicated coconut instead. I was also in the mood to be fancy, so I used my tube pan instead of the 9-inch layer pans that the recipe called for. The cake turned out great (Even after it broke when I took it out of the pan while it was still hot. Sigh.), so I decided to use the rest of my carrots to bake another cake for my family and this blog a few days later.

The second cake was different in a few ways. I had white flour to use this time, so I used that instead of the wheat flour. I didn’t have as many carrots, so it wasn’t the full 3 cups called for in the recipe. I didn’t mind so much, though, because I HATE grating, and I was using the super-fine grater, so it took forever to grate the little suckers. I only had about 1/2 cup of coconut left, so I dumped in a small package of chopped nuts to the recipe along with the coconut. It was about 1/2 cup’s worth as well, so the quantities evened out even though the ingredients weren’t quite right. I used my tube pan again, because that pan turns simple cakes into something really pretty and special without any extra work on my part.

Because the cake was baked in one large tube pan rather than two smaller round cake pans, the baking time was increased to 45 minutes, with me checking on it every few minutes thereafter to make sure it was done. Be careful with this cake, because the cinnamon makes the cake look browner than it really is.

The Results

The first cake turned out perfect. I’m a fan of coconut in cakes, and according to a friend of mine who ate some, the cake had a gingery taste to it. I’m not sure why, since there was no ginger in it at all, but perhaps the combination of carrot, cinnamon and coconut make a ginger taste. I only ate one piece, but it definitely had a pleasant spicy taste, ginger or not. It was very moist and spongy.

The second cake was also very tasty, but with fewer carrots, it didn’t have that distinctive carrot cake taste. This cake definitely needs the minimum 3 cups of carrots, and I am willing to bet it would work just fine with up to 4 cups of grated carrot. The chopped nuts gave an interesting texture, but my husband definitely likes nutty cakes more than me. I like nutty banana bread, but that’s about it. Because of the smaller amount of carrot and coconut, this version of the cake was overpoweringly nutty. Still a great flavour and texture, but I personally preferred the first cake.

I didn’t notice a huge difference in the flours I used. The wheat flour was labeled as “super fine” and “perfect for cakes”, and it was quite as soft and fine as the white flour. If there was a difference in taste, it was minimal.

The Verdict

This is a very easy, versatile cake. It has a great taste, is very moist and spongy, and can stand alone without any frosting. If you don’t have the exact ingredients in your cupboard, you can easily substitute for others without compromising flavour.

I don’t know how long the cake lasts; the first cake went fast at playgroup (the highest praise a cake can get!) and the second cake died an early death. I made the mistake of storing it in the oven on a plate with a knife alongside it, and when I went to make dinner that night, I preheated the oven. By the time I discovered the cake, it was thoroughly charred and the knife handle was completely melted. Super chef, I am not!

I will be saving this cake for special occasions. The effort involved in grating the carrots is more than I’m willing to put into a regular, everyday cake, but that’s just because I hate grating. If I had a fancy gadget that grated stuff for me, I would probably change my mind.

The Rating

5/5

All in all, this is a fabulous cake. Definitely worth five stars.