Rabbit’s Carrot Loaf Cake

This Rabbit’s Carrot Loaf Cake is a traditional moist, crumbly carrot cake. It is easy to prepare and can be frozen!

1 1/2 cups finely grated raw carrots (3 medium-size carrots)

2 Tbsp. lemon juice

1/2 cup canned crushed pineapple, well drained

1 1/2 cups flour

1 1/4 cups sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. allspice

3/4 cup vegetable oil

3 eggs

1 cup golden raisins

1 cup walnuts, in large pieces

Honey Butter:

8 Tbsp. butter, softened

6 Tbsp. honey

Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.

If your are mixing in the food processor, cut each cleaned and scrubbed carrot into about four pieces, and grate them fine in the processor.

Transfer to a bowl, and stir in the lemon juice and pineapple, set aside.

Put the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice into the processor and process for a few seconds, until combined.

Add the oil and process until well mixed, then add the eggs, one at a time.

Add the raisins, walnut and the carrot mixture, and flick off and on a few times, just until mixed, don’t chop the walnuts to much.

If your mixing by hand, shred the carrots on the fine side of the grater and mix them with the lemon juice and pineapple, set aside.

In another bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and allspice, and mix well.

Add the oil and beat until blended, then add the eggs, one at a time, beating well after each addition.

Add raisins, walnuts and the carrot mixture, beat until thoroughly combined.

Divide the batter evenly between prepared loaf pans and bake about 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and turn each cake onto a wire rack to cool.

Beat the butter with honey until smooth, and spread across the top of cake or when cooled frost with Cream Cheese Frosting.

 

 

 

 

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