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THE ENTERTAINING ISSUE - November December Issue 2018

Quintessential Carrot Cake

Jan/Feb 2016

From Julie Van Rosendaal

Although there are plenty of delicious things to do with carrots, everyone loves a good, basic cake. Big, wide carrots are the best – not only because they tend to be woodier, but because their sturdiness makes them easier to grate.

3 c. all-purpose flour

1 c. each sugar and packed brown sugar

1 T. baking soda

2 t. cinnamon

1 t. salt

1 c. canola oil

4 large eggs

1 T. grated fresh or 1 t. dried ginger

1 T. vanilla

2 c. (packed) coarsely grated carrots

1 c. applesauce or plain yogurt

1 c. chopped walnuts, pecans, raisins, or a combination of dried fruit and nuts

Vanilla drizzle:

1 c. icing sugar

2 T. cream

1/4 t. vanilla extract or vanilla bean paste

Preheat the oven to 325°F and spray a Bundt pan well with non-stick spray.

In a large bowl, whisk together the flour, sugars, baking soda, cinnamon and salt. In a smaller bowl, whisk together the oil, eggs, ginger and vanilla. (If you’re using dried ginger, stir it into the dry ingredients.)

Add the oil mixture, grated carrots and applesauce or yogurt to the dry ingredients and stir by hand until almost combined. Add the nuts and raisins and stir just until blended.

Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour, until deep golden and cracked on top and springy to the touch. Let cool slightly in the pan on a wire rack, then invert onto a plate while still warm.

To make the drizzle, whisk together the sugar, cream and vanilla, adding a bit more sugar or cream as needed to achieve a drizzleable consistency. Drizzle over the cake once it’s completely cooled. Serves 16.