Ingredients:
2 1/4 cups flour
2 cups packed freshly shredded carrots
1 cup crushed pineapple, drained
1 cup sugar
1 cup light brown sugar
Ingredients:
2 1/4 cups flour
2 cups packed freshly shredded carrots
1 cup crushed pineapple, drained
1 cup sugar
1 cup light brown sugar
3/4 cup canola oil
1/4 cup unsalted melted butter or apple sauce
4 eggs, beaten
2 tablespoons fresh lemon juice or orange juice
2 tablespoons chopped crystallized ginger
2 teaspoons ground cinnamon
1 teaspoon each baking soda and baking powder
1 teaspoon vanilla extract
1 teaspoon lemon or orange zest
1/2 teaspoon each ground nutmeg and ginger
1/4 teaspoon salt (to taste)
1 cup chopped toasted pecans, hazelnuts, almonds or walnuts
1/2 cup chopped raisins, golden raisins or dates
Finely chopped dried apricots, nuts, shredded coconut or carrot zest, as garnish
Preparation:
Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
Sift all dry ingredients together in a large bowl, and set aside.
In a separate bowl, mix together the sugar, oil, melted butter or apple sauce, and eggs; add remaining ingredients, and beat after each addition. Add in the sifted ingredients, and stir well.
Pour batter into prepared pan, smooth out surface, and bake for 40-45 minutes until golden brown, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.)
Cool cake and frost with a whipped cream or cream cheese frosting, and garnish.
Serves 8-10.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/