My mother and her friends shared many recipes over the years. Their cakes were always guaranteed to be moist. Every so often, I get curious about a recipe and whip it up. This was no different! It’s moist and flavorful, even without cinnamon!
We just won’t tell anyone that I changed the mixing method to make it a little lighter or that I added salt and vanilla. You can even add 3/4 teaspoon cinnamon, too, if desired! The original baking temperature was 325ºF, which was spot on! There are no hard edges. It’s moist through and through!
1-1/2 cups finely grated carrots (or chopped finely in a food processor)
1/4 cup chopped walnuts (or pecans) (optional)
Instructions:
Preheat the oven to 325ºF. Oil and dust with flour blend, a 9 x 4 x 4 or 8-1/2 x 4 x 3 or 9 x 5 loaf pan. (I used a 9 x 4 x 4.)
In the bowl of your electric mixer, beat the oil and sugar on medium speed just until combined.
Add the eggs one at a time and mix on medium until each one is thoroughly incorporated.
In a separate bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
Add about 1/2 cup of the dry ingredients to the mixing bowl a little at a time and mix until combined. Alternate with half of the carrots and one-third of the flour blend until gone. Remember to start and end with the dry mixture and to add it a little at a time.
Fold in the nuts and vanilla. Pour into the prepared pan. Bake on the center shelf of the oven for 48 minutes, the batter is set, and/or until a toothpick inserted near the center comes out clean.
Remove from the oven and allow the cake to cool in the pan on top of a wire rack for 5 minutes. Remove from the pan and allow to cool completely on the rack for 1 hour. Slice and serve. Wrap tightly and allow to stay at room temperature up to 2 days or freeze individual slices. To defrost, allow the slices to rest at room temperature while it remains wrapped.
Tips
Variation:
Add 3/4 teaspoon ground cinnamon to the dry mixture.
I would absolutely make muffins out of these! If you do, please tell us how long you bake them. I would suggest testing them with a toothpick once they are set and no longer jiggle.
View Comments
How about making into muffins? What do you think?
Michelle,
I would absolutely make muffins out of these! If you do, please tell us how long you bake them. I would suggest testing them with a toothpick once they are set and no longer jiggle.
Carla