NICOLE PARTON’S FAVORITE RECIPES: Christmas Carrot Cake

Monday, December 16, 2013

Christmas Carrot Cake

These moist, personal-sized carrot cakes make a great gift! Made ahead of the festive season, the frosted cakes can go directly into the freezer, wrapped, boxed, and labeled.

The frosting freezes well, so I ice the cakes (without the holly) before tucking them into the freezer. What I like so much about this easy recipe that you can just dump everything into a large bowl - kerplop! - ignoring the usual preparation steps most cakes require.

Naturally, if you decide to mix the ingredients a day ahead of baking, omit the baking soda and powder as well as half the flour. When you’re ready to bake the cakes, combine the remaining flour with the baking soda and powder, mixing into the other ingredients well. As you know, grating the carrots in a food processor will save considerable time. If you don’t already have a food processor or grater attachment to your electric mixer, buy yourself one for Christmas!

Christmas Carrot Cake:

2 c. (500 mL) canola oil
2 c. (500 mL) granulated sugar
3 large eggs
3-⅓ c. (830 mL) all-purpose flour
1-¼ tsp. (6.2 mL) baking soda
1-¼ tsp. (6.2 mL) baking powder
2-½ tsp. (12.5 mL) cinnamon
1 tsp. (5 mL) salt
2-½ c. (625 mL) grated carrots
One 14-oz. (830 mL) can crushed pineapple with juice
1-⅓ c. (coarsely chopped walnuts
1-⅓ c. (330 mL) raisins, plumped (see Index for How to Plump Dried Fruits)

Preheat oven to 350 deg. F. Add all ingredients to large bowl, mixing until thoroughly combined. Pour into your choice of greased and floured pans:

• A 13x9-in. pan, baked about 70 min.
• Twelve personal-sized bundt pans measuring 3-in. in diameter, baked about 35 min.
• Two 9x9-in. cake pans, baked about 60 min.

Cool on rack. When thoroughly cool, top with Christmas Cream Cheese Frosting.

Note: Depending on your oven and altitude, baking times may vary slightly. Cakes are done when a skewer inserted at or near their centers comes out clean.