Back in the Salubrious RD archives, I have my favorite recipe for carrot cake. These were the days before I knew how to use light for food photography and certainly before I knew how to edit. The pictures were dark and the carrot cake definitely didn’t look as delicious as it tasted. It’s all about the picture.
Flash forward to today, or this weekend, rather, when I saw a carrot cake being made on a cooking show, it just reminded me of the recipe I posted over 3 years ago. I knew I had to make it again, but on a smaller scale.
This recipe is a favorite of mine. It’s similar to the one my mom gave me so long ago. It was one of those recipes that she cut out of a magazine, or a newspaper, taped it to a blank white sheet of paper and put it in a binder. The binder was light blue and was filled with recipes. I lost that binder many years ago, probably in a move, unfortunately. I was so sad when I looked for it and could not find it. It was right then, that I tried to recreate the recipe from memory.
This is about as close as I could come. I remember that it was filled with freshly shredded carrots, crushed pineapple, and raisins. It also called for a cream cheese frosting, which I still make occasionally, but most days I opt for a lighter version with the glaze.
Another great option with this recipe is to make muffins or mini muffins for snacks. When a cake is filled with vegetable and fruit and shaped into a slightly smaller version with no icing, it can be called a muffin, right? I should say so.
If you’re skilled and want a layer cake, just double this recipe, you’ll be happy you did.
- 1 cup carrots, finely shredded
- ½ cup of crushed pineapple in 100% pineapple juice
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup canola oil
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground dried ginger
- ¼ teaspoon salt
- ⅛ teaspoon cloves
- ⅓ cup raisins
- ⅓ cup powdered sugar
- 1 teaspoon water
- 1 teaspoon maple syrup
- ¼ cup chopped walnuts
- Grate a large carrot with a box grater, until you have 1 cup
- Add shredded carrots to a bowl and add pineapple, brown sugar, egg, vanilla, and canola oil
- Stir until combined
- In a separate small bowl, mix together flour, baking soda, cinnamon, ginger, salt, and cloves
- Add the flour to the wet ingredients and stir until just combined
- Spray a round 8" pan or 8x8 pan with cooking spray and for extra stick protection, add a layer of parchment paper to the bottom of the pan
- Add batter to the pan and bake for 25-30 minutes, or until golden brown on top
- Remove from oven and either allow to cool in pan if serving from the dish, or turn out onto a serving plate
- To make the glaze, stir together glaze ingredients and drizzle over cooled cake
- Sprinkle walnuts on the top