I am looking for a carrot cake recipe that makes the old style cake — dark (a warm brown color), dense, moist cake, (high carrot content, I think) and definitely NO PINEAPPLE OR COCONUT. Raisins and walnuts definitely OKAY. While the newer recipes are more like regular cake, they are not the carrot cakes from the 70’s that I remember and love (and are no match, either, as far as I’m concerned). .Does anyone know a local bakery who does or would make one with these requirements? This is for a 60th birthday, and the birthday girl really wants to relive the carrot cake experience.
Thanks for any leads or recipes.
Carrot Cake Recipe
I don’t know if this is what you are looking for, but here is a recipe from an old copy of Laurel’s Kitchen that I have had since the 70’s. I think it is out of print, but I love this recipe, and it can be tweaked a bit for current tastes and trends.
1 c. grated carrots
1 c. raisins
3/4 c. honey
1 tsp. cinnamon
1 tsp. allspice
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
2 Tbsp. oil
1 1/2 c. water
1 1/2 c. whole wheat flour
1 tsp. baking soda
1/2 c. wheat germ
1/2 c. chopped walnuts
Preheat oven to 300 degrees. Cook carrots, raisins, honey, oil, and spices in the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ and walnuts, and combine with other ingredients. Pour into two small well greased loaf pans. Bake for 45 minutes.
Good luck!
thanks!
that looks a lot closer than the more updated recipes I’ve seen. Curious if others have any suggestions. I’ll have to admit I never made one myself, just ate quite a few pieces back when they were “the big thing”
I remember my grandmother -
I remember my grandmother – who was the head dietician for the Randolph, MA. School system and an extraordinary baker- using molasses for her carrot cake, along with nutmeg, cinnamon and allspice. It was very dark and dense- almost a gingerbread type. I have a big notebook full of many old recipes including some of my grandmother. I can take a look and see if it’s there if you’re interested.
I do remember how incredibly delicious it was. No cream cheese frosting- just a dusting of confectioners sugar- although you could certainly add one.
This one might work? It's
This one might work?
It’s incredibly dense and dark and is sweetened only with honey and orange juice.
Becky’s Mom’s Carrot Cake
group 1
1 stick butter, melted
1/2 cup orange juice
1/2 cup honey
2 beaten eggs
1 teaspoon vanilla
group 2
1 1/2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
mix together 1 + 2
group 3
3 long carrots, grated
1 small apple, grated
1/2 cup raisins
1/2 cup chopped walnuts
mix 1, 2 and 3
bake 350 for 30-45 minutes
frosting
8 oz. regular cream cheese
3- 4 tablespoons maple syrup
1 teaspoon vanilla
2 teaspoons lemon juice
One more
How about this one:
4 large eggs
1.5 c vegetable oil
2 teaspoons vanilla
1.75 c sugar
2 c flour
1.5 tsp baking powder
2 tsp baking soda
1 teaspoon salt
1 tbsp cinnamon
.5 test nutmeg
8.75 oz carrots (2.5 cups)
nuts, optional
2 cups raisins
350 degrees
Beat eggs and add oil while mixing, Add vanilla. Add sugar.
Mix dry ingredients and spices, and add to wet mixture. Stir to a smooth batter. Add carrots a nuts.
Pour into greased 9 x 13 sheet pan. Bake 45-50 minutes. Cool in pan 10 minutes, then turn out to cool.
Cream cheese frosting optional.
…
The recipe I use throws in a can of drained crushed pineapple, which I like because it makes it really moist. If using pineapple, the raisins can be cut by half.
wow, thanks, all
I may just have to have a testing party prior to the birthday party to decide which one to go with!! I think I’ve got the general idea of what should go in; perhaps a hybrid will end up the solution!!