Recipe by Erma Germino
"I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious."
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1 1/3 cups
1 1/3 cups
Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have attempted this one if it were not rated so highly! WELL WORTH IT. Can you believe that such a cake has no eggs, no oil, and still tastes terrific!. Note: I measured my 2-grated carrots (because carrot sizes vary so much), and it came to 2 cups lightly packed.
This did not turn out as a cake-like substance. It was so moist that it fell apart when attempted to remove it slice by slice from the pan. Sweet flavor, but not able to hold itself together as a servable cake.
I choose this recipe because of the really low fat content. However, instead of chopped walnut I grind the walnuts into almost powder in a food processor to throw them in with the dry ingredients. In addition, I substitute cloves for allspice. Turn out that this is one of the most delicious carrot cake. The fact that we have to precook the carrots, and the natural oil from the ground up walnuts works wonders.
So flavourful and so easy to fix. Not at all the kind of carrot cake I expected, but delicious. Texture makes it rather bread than cake, but it's really great. Taste reminds gingerbread (in my opinion). If you're looking for a tasty, easy-to-make and healthy snack, don't look further!
If you check my profile out you'll realise I'm not the best cook so when absolutely everyone loved it inluding my parents, friends at school and me! I love the spice mix. I'm subsituting it again in a cookie mixture. Also I grated the carrot very very fine so the cake was extremely moist. I'm always rough with proportions so I was very happy with the end result even though I didn't follow it exact.
Best Carrot cake I have ever made. Its so easy and tastes so good. I make it every other weekend for my 2 year old who is a big cake eater. I substitutes 2 cups AP flour with 1 cup AP flour and 1 cup wheat flour and i don't use the nuts as my son doesn't like nuts in cake...
This is the best little spice cake! Heating the spices with the carrots and raisins gives the cake an even texture and keeps it very moist. I followed the suggestion of grinding the walnuts, and was so pleased. The nut taste is in every crumb! Thanks for passing this one on!
I wish I could give this 6 stars! You will not believe how good it is. And it has no eggs and just 2 tsp. of butter! Every bite is full of raisin-walnut-spice deliciousness! Be aware of the baking time though. At about 45 min the top will start getting burned. Also, in my opinion, 1 tsp. of cloves was too much, it overshadows the other flavors. Same goes for the nutmeg. I would go with 1/2 tsp. of cloves and 1/2 tsp. of nutmeg. I added 1 tsp. of ground ginger, it's a good combination with the carrots. And perhaps if you don't like a too sweet cake you could cut back on the sugar a bit because the raisins keep it sweet enough. I used 1 tsp. of baking soda and 1 tsp. of baking powder because I was afraid 2 tsp. of baking soda would affect the taste.... Those are my suggestions, but even exactly as it is written it is excellent. Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake VI
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 275
** Calories from Fat: 67
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