This carrot cake recipe stood out because I remember eating it as a kid around the holidays and I loooooooove carrot cake even more now as an adult, especially carrot cake with lots of yummy spices. According to the recipe card, my grandmother's original carrot cake didn't include any spices so I added cinnamon, cloves, cardamom, and ginger.
Step 1: Ingredients:
- 3 3/4 cups all purpose flour
- 3/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup margarine or butter (I used Earth Balance margarine, but I think unsalted butter would be magical and rich)
- 4 eggs
- 3/4 cup orange juice
- 3/4 cup maple syrup (I used pancake syrup, the fake stuff - that's what I gathered from what she wrote on the card)
- 3 cups shredded carrots (for me this took 6 carrots)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cardamom
- pinch of ground cloves
- 1-2 cups chopped pecans (optional)
You can change up the spices as you like as well - as long as you stay within the warm and sweet spices you'll be fine. Oh! And I think it would be amazing with a little molasses too - maybe 1/4 cup or so? Going to try it next time and see what happens.
Step 2: Shred the carrots
Peel the carrots and trim the ends, and then grate with a food processor or on a box grater.
Six carrots was exactly 3 cups for me, but I would start with four carrots in case yours are bigger!