Karen demonstrated two carrot cake recipes upon Rowena’s request If I remembered correctly. The first cake is a Classisc Carrot Cake which was popularized in the 70s. It is an era where people started to reduce the intake of meat and encourage intake of vegetables, grains and fruits. A book called “Diet for a small planet” from the 70s introduced combinations of plant proteins to make a complete protein diet.

The Classic Carrot Cake is a very rich carrot cake with lots of ingredients like crushed pineapple, flaked coconut and walnuts.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 4 eggs
• 2 cups white sugar
• 2 teaspoon vanilla extract
• 1 1/4 cups vegetable oil (can be reduced to 1 cup)
• 2 cups grated carrots
• 1 (20 ounce) can crushed pineapple, drained
• 1/2 cup sweetened flaked coconut
• 1 cup chopped nuts or pumpkin seeds
• 1 cup raisins

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F (175C).

Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray. Karen demonstrated the spraying must be at least 1 foot away to get an even coating.

Peel and grate the carrot. When measuring the grated carrot, lightly pack them.

Drain the crushed pineapple.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.

In a separate larger bowl. mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.

Gradually stir in the flour mixtures.

Fold in the carrots, pineapple, coconut, walnuts and raisins.

Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven. Turn the pan half way through for even baking. Bake until a small knife inserted into the cake comes out clean. This cake is so rich that you dont even need any frosting.