Welcome to a world of indulgence – a delicious adventure into the tempting taste of homemade carrot cake. Whether you’re looking for something special to bring to this week’s family gathering or just seeking an afternoon snack for yourself and your friends, one thing is certain – this is the only carrot cake recipe needed! The moist and sweet layers make up a timeless classic that will have everyone asking, “How did you make this lovely delicacy?!” With simple steps anyone can follow, we will explore creating the most scrumptious, showstopping carrot cake that Mom would even approve of. So let us get started on creating our masterpiece!
the origin of carrot cake
Carrot cake is a beloved classic enjoyed by many. Variations of the scrumptious cake are found in bakeries around the world. Despite its popularity today, carrot cake had humble beginnings. It first originated during World War II when sugar was scarce. Bakers used carrots and other vegetables instead of sugar to sweeten cakes, thus creating the recipe for carrot cake we all enjoy to this day! Carrot cake became popular in the USA in the 1960’s.
my classic, go-to recipe
With its tantalizing scent of warm spices and sweet, earthy carrots, this classic carrot cake recipe is sure to please. It starts with a delectable combination of spelt flour for its nutty flavor, almond flour for an extra layer of richness and the rising power of baking soda all held together with sunflower oil’s signature moistness. Shredded carrots and fresh pineapple add sweetness and texture to this rustic and harmonious treat! Get ready … your taste buds are in for one delightful ride!
PrintCarrot Cake
Fantastic, rustic carrot cake.
- Prep Time: 30 min
- Cook Time: 45 min
- Total Time: 1 hour 15 minutes
Ingredients
2 cups turbinado sugar
3 eggs
1 cup sunflower oil
1/2 cup fine chopped pineapple
2 tsp vanila
1 cup almond flour
1 1/4 cups spelt flour
2 tsp cinnamon
2 tsp baking soda
1 cup chopped walnuts
2 cups shredded carrots
1/2 cup shredded coconut
Instructions
Mix sugar, eggs, oil, vanilla, and pineapple, set aside
Mix flour, cinnamon, baking soda, blend with wet ingredients, then fold in walnuts, carrots, and coconut.
Bake at 350 approx 45 min (less baking time if spread into smaller pans)
Keywords: carrot cake, dessert