My friends and colleagues think that since I am a vegetarian, Carrot cake would be my favorite cake, but it was not until I ate a bite of Chris's carrot cake. Chris got these for a retirement party at work which was in some other department. But call it destiny, that there were some leftovers and she decided to bring it over in our dept since our dept is famous for foodies.
I was skeptical to try one, but just to be nice, I picked a small piece and then wondered why I dint pick up 2-3 pieces.
Wasting no time, I went to her and asked for the recipe. She gladly gave it to me in writing. I first prepared it for Pavi's Bday (cupcakes), for my brothers bday and then for Radha's Bday - all very special to me :)
And am writing it up for them and others who love baking.
1 Cup Canola Oil
2 cups sugar
4 eggs
3 small jars of baby food carrots
1 tsp pure vanilla extract
1 and 1/4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 cup walnuts
1 small can crushed pineapple (drained)
1/2 Cup Golden raisins
Mix first 5 ingredients in one bowl, add dry ingredients, add crushed pineapple and raisins last.
Grease the pan and pour the batter in it.
Bake at 350F for 45 minutes in 13x9 inch cake pan (glass pan preferred), or until toothpick comes out clean.
You can also make 36 cupcakes with these measurements. Grease the cupcake-moulds well.
Refrigerate when the pan cools down.
Generally, Carrot cake is served with Cream Cheese on top, but this one will go with or without ;)
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