December 1, 2018

Carrot Cake - A Terrific Recipe

I have been baking this recipe for over 30 years. It came out of a short lived publication by Cuisinart. It is my absolute favorite carrot cake recipe. And I want to share it with you here.

Carrot Cake Recipe

2 medium carrots (8 ounces total, 230 g) peeled
2 large eggs
1 cup sugar (7 1/2 ounces, 210g)
¾ cup neutral vegetable oil (not canola)(180ml)
1 tsp vanilla extract
1 cup AP flour (5 ounces, 140g)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup pecans (2 ounces, 55g)

Grease and flour an 8 ½ by 4 ½ by 2 ½ inch loaf pan. Preheat the oven to 325 F.

Shred the carrots with the fine or medium shredding disc of a food processor. Set aside.

Process the eggs, sugar, oil and vanilla with the metal blade until just blended, a few seconds.

Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over the mixture and process until smooth, about 5 seconds.

Sprinkle with the pecan halves, add the carrots and process until the pecans and carrots are distributed evenly, about 4 seconds.

Turn into the prepared pan and bake for 60 minutes.

There is a little backstory to this. I made this cake for many years from the article in their Pleasures of Cooking Magazine. And then, I lost the copy that I had. I searched for it and even bought (garage sale) a copy of Sontheimer's Classic Cakes and Other Great Cuisinart Desserts book in hopes of finding it again. Years later, I tracked down the particular issue it was in and did a monthly search on Ebay in hopes that it would show up. As soon as a copy of the magazine showed up, I bought it via Ebay and here it is, preserved on my blog forever.

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