| Recipe: |
Actually my friend Tam's adaptation of "Berta's Carrot Cake" from The New Basics
2 c. all-purpose flour*
1 c. sugar
2 t. baking soda
2 t. cinnamon
1 c. vegetable oil
3 eggs, lightly beaten (also works well with Ener-G egg replacer)
2 t. vanilla extract
3 c. grated carrots
1 c. broken walnuts
1 c. shredded coconut (bigger flakes are nicest)
Preheat oven to 350 degrees.
Tam used a bundt pan, so I used a bundt pan (my first time trying one)... I don't know the trick to getting the cake out. Consult your local baking oracle for the secret (then pass it along to me). Otherwise line a 9"x13" pan with waxed paper and grease the paper.
Mix the flour, sugar, baking soda, and cinnamon in a large bowl. Add the oil, eggs, and vanilla and beat well. Then fold in the carrots, walnuts, and coconut. Pour the batter into your pan. Place in the middle of your oven and bake until a toothpick comes out clean... roughly an hour. Cool the cake in the pan for 10 minutes. Then invert onto a rack and cool for another hour. Frost with cream cheese frosting below.
* Sometimes I use 1 c. white flour, 1/2 c. whole wheat flour, and 1/2 c. oat bran
Cream Cheese Frosting
(a surprisingly moderate amount)
4 oz cream cheese, at room temperature
3 T. butter, at room temperature
1 1/2 c. confectioner's sugar
1/2 t. vanilla extract
Cream the cream cheese and butter. Sift in the confectioner's sugar slowly, beating as you go. Stir in the vanilla at the end.
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