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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This cake is very moist and not overly sweet. It tastes of carrot and lemon with just a bit of spice. I've used it as a dessert and as a side-dish or dinner roll substitute at Thanksgiving. I've been making it for a while now and don't remember where I got the recipe. (Maybe from a magazine?) It's been a hit even among people who claim not to like carrot cake. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon salt |
3/4 teaspoon cinnamon |
1/2 teaspoon allspice |
1 cup light brown sugar, packed |
1 cup unsalted margarine, softened |
4 eggs |
2 cups carrots, peeled and coarsely grated, packed |
2 lemons |
Directions:
1. Preheat oven to 350°F and prepare a 12-cup bundt pan.
2. Zest lemons and then juice them, straining out pips.
3. Whisk together flour, baking soda, salt, and spices in a bowl and set aside.
4. Cream margarine and sugar together in mixer until smooth and fluffy, scraping down as necessary.
5. Beat in eggs one at a time, again scraping down as necessary. The mixture will look curdled but don't panic.
6. Beat in dry ingredients in a few small batches. Don't over-beat.
7. Stir in carrots until evenly distributed.
8. Just before you're ready to bake, stir in the lemon zest and juice. Fill the bundt pan with the batter.
9. Bake 40 minutes. The top will look wet and just barely set. Don't over-bake.
10. Let cool on a rack for 15 minutes, then invert onto a serving platter.
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