This week I had less time to make treats. I really didn’t think I’d be so busy, my calendar didn’t say I was going to be. But activities and events just slowly added up, and soon enough I was struggling to find time to bake! Catastrophy!
But I did manage to make this cake, and I made it for the sole reason that it can be eaten almost any time of day (well, and it is also delicious). It has all the elements of a carrot cake but its a little more dense and less sweet – that may be due to its lack of frosting, but you can always add some if you want!
You can actually do a ton of substituting, swapping, subtracting and adding with this recipe, just be smart about it. If you don’t like raisins, leave them out. No pineapple around? Substitute some apple sauce or other fruit puree. Swap walnut for pecans, go crazy, I don’t care.
Anytime Carrot Cake
2 1/2 cups grated carrot
1 cup walnuts, chopped up a bit
1 cup pineapple, chopped, fresh or canned
1 cup raisins (I used golden raisins)
1 cup coconut, unsweetened if you want to skip the extra sugar
2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar (or sugar substitute)
1 1/2 cups vegetable oil
Grate your carrot and preheat your oven to 350!
Combine the carrots, walnuts, pineapple, raisins and coconut.
Basically just throw in everything else on the list and stir it alllll up.
Now grease a 9 or 10 inch pan and pour in your batter.
Bake 60-75 minutes until dark brown, it may look like its over-baked… But don’t worry, it is perfect! Take it out of the oven and let it cool for 15 minutes before taking it out of the pan.
Slice and eat anytime and all the time.