Carrot Cake Recipe

Tap to Read ➤ Buzzle Staff

Did you know that carrot cakes reached its height of popularity in the United States during the health food craze of the 60 and the 70's? Even today it is still a popular American dessert as well as a diner staple. Here are a variety of recipes to suit every taste bud.

Carrot Cake Recipes

Vegan Carrot Cake

Required Ingredients

2 cups of grated carrots 1½ cup of raisins 2 cups of water 1½ teaspoons of cinnamon 1½ teaspoons of allspice ½ a teaspoon of cloves 1 a cup of sugar ½ a teaspoon of salt 3 cups of flour 1 cup of soymilk

Instructions

First preheat the oven to 350 °F. Gently simmer the carrots, raisins, water and spices in a medium-sized saucepan for 8 to 10 minutes. Then add the sugar and salt and cook for more than 2 minutes. Once that is done, remove from heat and cool completely. Now take a large bowl and combine the baking soda and flour in it.

Add the carrot mixture and the soymilk and combine nicely. Grease a 9*9 inch baking pan and then pour in the batter. Bake this mixture for an hour. Your carrot cake is ready if the toothpick comes out clean.

Low Fat Carrot Cake

Required Ingredients

6 white eggs 1⅓ cups of white sugar 1 cup of applesauce ½ a cup of skim milk 1½ teaspoon of vanilla extracts ¼ a teaspoon of ground cloves ½ a teaspoon of ground nutmeg 1 teaspoon of ground cinnamon 2 teaspoons of baking soda 1 cup of whole-wheat flour 1 cup of all-purpose flour 1 can of crushed pineapple with juice 2 cups of shredded carrots ½ a cup of chopped walnuts

Instructions

First take a large bowl and beat the egg whites in it. Slowly beat in the applesauce, skim milk, sugar and vanilla. Then stir in the dry ingredients in this order. First put in the cloves, nutmeg, cinnamon, baking soda and flour.

Now stir in one ingredient at a time, beginning with the pineapple (with the juice), carrots, walnuts and raisins. Pour this mixture lightly into a lightly greased 9*13 pan. Bake this in a preheated 350°F oven for 35 to 40 minutes.

Wheatless Carrot Cake

Required Ingredients

5 eggs 1 cup of sugar 1 lemon ⅓ cup of marsala or white wine 2 cups of grated carrots 1 cup of groundnuts ½ a cup of cornmeal (preferably not coarse ground) ½ a teaspoon of baking powder ½ a teaspoon of cinnamon A pinch of salt 1 cup of sugar ½ a cup of lemon or orange juice

Instructions

Preheat the oven to 350°F. Now separate the eggs, remove the lemon rind and chop, grate the carrots and also grind the nuts. Beat the egg yolks and sugar until it is thick and light colored. Measure enough lemon juice, marsala and wine to make ½ a cup. Add this and the chopped rind to the yolk mixture and mix. To the yolk mixture, add carrots and groundnuts.

Beat egg whites to firm peaks. Now gently fold the yolk mixture, ⅓ at a time, into the whites taking care not to deflate the whites. Take a separate bowl and mix cornmeal, baking powder, cinnamon, salt and stir this into the yolk mixture. Once done, pour the mixture into the prepared van and bake it until a cake tester stuck into the center comes out clean.