Bunny’s Garden Carrot Cake
12" Large Skillet ·
12" Skillet ·
3.5 Quart ·
3.5 Quart Sauté ·
3.5 Quart Sauté Pan ·
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Bunny’s Garden Carrot Cake ·
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Bunny’s Garden Carrot Cake
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Ingredients
- Parchment paper
- Vegetable oil spray
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs (room temperature) slightly beaten
- ¾ cup vegetable oil
- 1 teaspoon vanilla
- ⅔ cup cooked shredded carrots* (see instructions below)
- 1-8 oz can of crushed pineapple in its own juice (drained)
- ¾ cup chopped walnuts (toasted in a 350 degree F oven for 8 minutes-optional)
- ¾ cup golden raisins
Directions
- Sift together the flour, sugar, cinnamon, baking soda, and kosher salt in a large bowl. Stir to combine.
- Stir the walnuts and raisins into the flour mixture and then set aside.
- Whisk together the eggs and oil in a medium bowl. Add the vanilla, shredded carrots, and pineapple. Stir to combine.
- Fold the wet mixture into the dry mixture just enough to combine. Do not over mix.
- Pour the batter into the cold skillet pan. Cover the pan and place on low heat.
- Spin the lid to engage the vapor seal. Cook on low temperature for approximately 20-25 minutes.
- Check the doneness of the cake by removing lid and inserting a toothpick into the center of the cake. The toothpick should come out clean. Remove the pan from the heat and allow it to sit, covered for 15-20 minutes.
- Remove the lid and allow the cake to rest for 10 minutes uncovered. The top of the cake will be very moist but not raw. Run a blade, if necessary, around edge of pan to free the sides of the cake.
- Remove the cake from the pan by placing a cooling rack over the sauté pan. Invert cake onto cooling rack. Allow cake to cool.
- Serve by itself, with a sprinkle of powdered sugar, or frost with our decadent Buttery Cream Cheese Frosting.
*Shredded Carrots: Fresh carrots are the best.
- Wash, peel, and cut 3-4 small carrots into one-inch rounds.
- Place the carrots in your 1 Quart Saucepan.
- Rinse the carrots in the pan and pour out any excess liquid.
- Cover pan and place over medium heat.
- Cook until steam just begins to escape from under the lid, about 5 minutes
- Spin the lid to engage the vapor seal. Immediately reduce heat to low.
- Cook for 8 minutes. Remove pan from heat. Allow the pan to rest, covered for 4 minutes. Carrots should be soft but not mushy.
- Cool the carrots.
- Shred carrots in a food processor using the pulse option several times.
Recipe Note
Tip: I keep a collection of toasted nutmeats handy: walnuts, pecans, macadamias, etc. They stay fresh in the freezer for months and will be ready to use whenever you need them.