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Bake That: Carrot Cake

Sad face, I can't find my Anthropologie apron. This would be a perfect Secret Santa gift *wink-wink*

Sad face, I can’t find my Anthropologie apron. This would be a perfect Secret Santa gift *wink-wink*

If you’ve been following the LC, you know I’ve been on this #juiceodyssey of late.  Quite simply, I’m feeling juicer’s remorse discarding all the leftover vegetable and fruit fibers.  Surely, my compost is another person’s treasure!  The easiest thing I could think of making was a carrot cake, which is a cozy Sunday afternoon baking session.  I asked my sister for a recipe because she is one of the best bakers I know and she referred me to an easy recipe in her Joy of Cooking.  I made some modifications because I’m on a health kick and if I’m going to feed my colleagues carbs, I’m going to sneak in some healthy ingredients because I care about them.  *wink*

Carrot Cake (via The Joy of Cooking)

Ingredients:

  • 1 1/3 cups whole-wheat flour (originally all-purpose flour)
  • 3/4 cup brown sugar (originally 1 cup)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cup shredded carrots
  • 1 cup chopped walnuts
  • 1/2 cup shredded pineapple (original 1/2 cup canned pineapple)
  • 1 teaspoon Chia seeds (say yes to Omega-3 goodness), flax seeds would be fun too (surprise!)
  • optional 1 cup raisins (no thank you)

Preheat oven to 350F

Combine all the dry ingredients in a medium sized bowl.

Combine all the dry ingredients in a medium sized bowl.

Combine all dry ingredients.  Gradually fold in dry ingredients into wet.  Add in carrots, pineapple and chopped walnuts.

 

I used carrot fibers but didn't have enough so I chopped up more.  Call me crazy but I juiced a pineapple.

I used carrot fibers but didn’t have enough so I chopped up more. Call me crazy but I juiced a pineapple.

 

 

Thought "whoops, I should have borrowed my sister's handmixer" but once I combined the carrots and pineapple, the batter was much smoother.

Thought “whoops, I should have borrowed my sister’s handmixer” but once I combined the carrots and pineapple, the batter was much smoother.

Use a 13×9″ round or square pan.  Line the bottom of the baking tin with parchment paper or aluminum foil.  Spray lightly with cooking oil to easily take it out when serving.

 

Smooth the top so that it bakes evenly...and so that it looks perfect.

Smooth the top so that it bakes evenly…and so that it looks perfect.

 

Voila! Carrot Cake perfection. The house smells so delicious.

Voila! Carrot Cake perfection. The house smells so delicious.

Bake for 25-30 minutes until a toothpick inserted comes out dry.  Let stand to cool and serve to your friends!

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