Carrot Cake
This has a lot of ingredients. But believe me, it is worth every minute! This might be the Best Cake Ever. But perhaps that distinction will have to wait until everyone has made it themselves and can weigh in...
This was riffed off of Sam's Famous Carrot Cake from allrecipes. Then I changed a bunch of stuff.
3 eggs
3/4 cup yogurt
3/4 cup butter (or! 1/2 butter, 1/4 c coconut oil)
1-1/2 c white sugar
vanilla
lemon zest
cinnamon
ginger
cloves
dash salt
1 c flour
1 c almond meal
2 teaspoons baking soda
2 c shredded carrots
1 c flaked coconut
1 c chopped walnuts
1 (8 ounce) can crushed pineapple
1 cup raisins
Spiced rum
Start raisins soaking in rum. For best results, give them a couple of hours to get nice and fat and soft.
Mix together dry, with the spices. Mix together wet. Combine. Fold in all the fruit and nuts and carrots. Fold in raisins, along with a few spoonfuls of the rum they soaked in. Pour into a loaf pan (or pan of your choosing... bundt might be nice).
Bake 175C/350F for approximately one hour. Start checking on it at 30, then again at 45; you may have to cover it with foil and turn the temp down for the last 20 or so, to get it to cook through and not be too brown.
3/4 cup yogurt
3/4 cup butter (or! 1/2 butter, 1/4 c coconut oil)
1-1/2 c white sugar
vanilla
lemon zest
cinnamon
ginger
cloves
dash salt
1 c flour
1 c almond meal
2 teaspoons baking soda
2 c shredded carrots
1 c flaked coconut
1 c chopped walnuts
1 (8 ounce) can crushed pineapple
1 cup raisins
Spiced rum
Start raisins soaking in rum. For best results, give them a couple of hours to get nice and fat and soft.
Mix together dry, with the spices. Mix together wet. Combine. Fold in all the fruit and nuts and carrots. Fold in raisins, along with a few spoonfuls of the rum they soaked in. Pour into a loaf pan (or pan of your choosing... bundt might be nice).
Bake 175C/350F for approximately one hour. Start checking on it at 30, then again at 45; you may have to cover it with foil and turn the temp down for the last 20 or so, to get it to cook through and not be too brown.
Let cool for 10 minutes or so. Then devour. Pro tip: this is even better after a couple of days...!
