Spiced Walnut Carrot Cake with Pineapple

This was the one cake that I could boast as being a truly tried and trusted recipe. But that was before I moved to Singapore. With the change in weather conditions, an oven a fraction of the size of my huge oven in the US and Canada and ingredients that I was using for the first time, the equation had changed. For several attempts, this cake would come out a distant cry from its older versions - soggy, uncooked and burnt - everything that I did not want .... I was losing my mind, experimenting with oven temperatures and brands of flour ... when I found the real culprit. It was the carrots and the pineapple! The vegetables in this part of the world tend to have far more water as compared to any in the US. The next attempt included a squeeze out of my grated carrots and pineapple and the result was 140 ml of juice!!! All this juice was making my batter thin and leaving my cakes soggy and undercooked from the inside and burnt outside.

And so here I am, having restored the forgotten glory of this delicious cake and ready to make it every time I feel like it - just the way I did before :)

✅ INGREDIENTS

• 2 1/2 cups grated carrot (water squeezed out)
• 1 cups walnut pieces - can use pecans/almonds/hazelnuts
• 1 cup chopped pineapple, fresh or canned (water squeezed out)
• 1 cup golden raisins
• 2 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups sugar
• 3/4 cups vegetable oil
• Powdered sugar

✅ INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, toss together the walnuts, raisins with 1/4 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
3. Sift together the remaining 1 3/4 cups flour, cinnamon, nutmeg, baking soda, and salt.
4. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and add the carrots and pineapple.
5. Add the walnuts and raisins, fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom.
6. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

This cake is an adaptation of a recipe by Gale Gand. It is an absolute favorite with my family and friends and I made it for a few years in the US without any hiccups at all.

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About Wanni Arachchige Udara Madusanka Perera

Hey, I'm Perera! I will try to give you technology reviews(mobile,gadgets,smart watch & other technology things), Automobiles, News and entertainment for built up your knowledge.