Carrot Cake

I made carrot cake today! Actually, carrot cake minis and they turned out pretty well. I don’t bake cakes very well – I tend to over mix the batter & it generally comes out dry & dense. I mean, enough icing and it’s all good, but as the baker, I’m always a little disappointed by my lack in this area. I usually end up feeling bad for the originator of the recipe that I fail at – they make this wonderful food from this recipe they’ve come up with and I just mess it up. My other failure is actual cupcakes, but I’ll work on them after I get cakes figured out since they are an extension of cakes.

Anyway, carrots make the cake healthy, correct? If it is a just world, this is the case. If it isn’t the case, I’ll just have to live with it.

So yesterday, I was scoping out the contents of the fridge and there was a bag and a bit of baby carrots in the crisper. Really needed to use them and just having carrots with supper didn’t seem half as fun as having some in a cake. I went looking and found a promising recipe to use, however, my son’s girlfriend suggested finding one with pineapple and coconut, because the pineapple helps keep it moist. I wonder if my failed cake episodes have become common knowledge around town because I’m pretty sure I’ve never made cake for her. 🙂 One of life’s mysteries! Since she suggested it, I thought I’d give it a try and went & found a recipe for that. Of course I changed it a little bit.

The original recipe from MomonTimeout.com calls for applesauce, and while I’m 99% positive that I have a jar of it somewhere, all I could find after a cursory search was some jars of apple butter.

I made the apple butter a couple years ago after a couple of friends gave me the contents of their apple trees. I was going to just make applesauce, but decided to go ahead and make apple butter, swearing up and down I would find a bunch of ways to use it. Guess how many jars I’ve used. Zero! None. Absolutely none. Canning fail.

I decided to use a jar of it in this cake, so one used out of at least half a dozen. Good grief!

Ingredients:

  • 1 cup apple butter (or unsweetened applesauce or oil)
  • ¼ cup oil
  • 2 cups sugar
  • 3 eggs

Combine these ingredients in your mixing bowl.

  • 2 cups flour
  • 1 tsp baking soda
  • 1-1/2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice

Mix these ingredients in a small bowl then add to the wet ingredients and mix well.

  • 2 cups grated carrots
  • 1 cup shredded coconut (the original recipe called for sweetened but this recipe is pretty sweet already)
  • 1 tsp vanilla
  • 1 cup pineapple (not drained) (I used home canned pineapple in an ultra light syrup) If the pineapple is in chunks or rounds, run it through a food processor or use a knife to chop it up small so it distributes well

Add these ingredients into the cake batter and stir through to combine.

Pour into a 9×13, 2 9” pans or 3 8” pans. Lightly grease the pans first. Or, make mini cupcakes –

I got 60 of them out of this recipe and they took about 15 minutes to bake at 350F.

Look at those little bits of carrot & coconut and the flecks of spices. Also, the little muffin papers! Purple & white gingham!

I did not make icing but cream cheese icing would be awesome on these. These are very, very sweet so a little goes a long way.

I want to take credit for them being moist and light, but I feel it’s probably the pineapple. 🙂

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