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California Carrot Cake

 


California Carrot Cake
(Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982, pg. 111). Also included in Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 180)

This carrot cake is a little different from the more traditional one posted earlier. This one is made with a mixture of whole-wheat flour and all-purpose flour and it has a generous amount of honey. In fact, I realized I didn't have enough honey until it was too late. I made up the difference with maple syrup. (You can also use brown or white sugar or a number of other things).  It also does not have the delicious cream cheese frosting but you can certainly add that. It is an extremely moist, rich and flavorful cake and is wonderful just as it is.

One note - I followed the directions and greased my pan (a bundt pan with a design) with butter and bread crumbs. This worked fairly well although I did have a spot that stuck. So butter generously if you using this method. The baking sprays are so good now and I usually use Baker's Joy baking spray.

1 1/2 cups unsifted all-purpose whole wheat flour
1/2 cup unsifted all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 lb. carrots (2 cups shredded)
3 eggs
1/4 cup vegetable oil
1/4 cup buttermilk
1 1/2 cups honey
1 cup crushed pineapple (in natural juice)
1 cup raisins
1 cup walnuts (in small to medium pieces)
Optional: Confectioners sugar

Adjust the oven rack to the lower third of the oven and preheat to 375.

Butter a 12-cup capacity tube pan or bundt pan and dust with fine, dry bread crumbs.

Sift or whisk together the two flours, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.


In a large mixing bowl, beat or whisk the eggs just to mix.



Gradually beat in the oil, buttermilk and honey.






Stir in the carrots, pineapple (with its juice), raisins and nuts.





Add the dry ingredients all at once to the mixture and stir just until incorporated.




The batter will be very thin. Transfer it to the prepared pan.


Bake for 50-60 minutes, until a cake tester comes out clean. Let cool for 15 minutes. Carefully remove from the pan and allow to cool completely. Sprinkle with confectioners sugar if desired.



Nordic Ware Original Bundt Pan 


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