Farmers Market Carrot Cake
This carrot cake recipe meets all the ideal requirements — moist, flavorful and not too sweet. The key ingredients here — beyond carrots — are loads of cinnamon, pineapple (with juice) and carrot baby food. The best part? It can all be mixed by hand with a spoon.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 1/2 tsp. salt
- 1/2 cup chopped toasted walnuts or pecans
- 4 eggs
- 2 containers organic carrot baby food 3.5 oz.
- 1 can crushed pineapple and juice 8 oz.
- 1 1/2 cups shredded carrots
- 2/3 cup vegetable oil
- 1 tsp. pure vanilla extract
Instructions
- Heat oven to 375 F. Spray pans (mini muffin, standard cupcake, two 9-inch round cake or two 8-inch loaf pans) with cooking spray, or line cupcake tins with paper liners.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, cinnamon and salt, then toss in the nuts and stir to coat. Set aside.
- In a large bowl, blend the eggs, carrots, baby food, pineapple and juice, oil and vanilla. Beat together by hand until well- blended.
- Add dry ingredients to wet; stir just until everything is combined (don’t over-mix). Pour into prepared pans.
- Bake according to pan size. Cool on wire racks. Frost with your favorite icing and decorate as desired. Or sprinkle with powdered sugar.
Baking Times
- Mini cupcakes: 12 to 14 minutes
- Standard cupcakes: 20 to 22 minutes
- Loaves: 55 minutes
- Cake rounds: 30 to 35 minutes.
Notes
Makes 48 mini cupcakes, 24 standard cupcakes, two 9-inch cake rounds or two 8-inch loaves.
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