My carrot cake is, shall we say, substantial, thus I make it in a tube pan. We keep soft wheat berries in store and grind maybe three pounds at a time to use for cakes and biscuits and whatever else calls for soft flour. This is of course whole wheat. When I made this cake, I was out of eggs (which is a whole ‘nother story) so I made the egg substitute of a tablespoon of ground flax seeds simmered with 3 tablespoons of water for each egg, then cooled. Make no mistake, this isn’t as good as eggs in the same way that nothing is as good as butter, but sometimes substitution is necessary. We stock flax seed the same way we stock wheat, and flax is in all our breads and a lot of other stuff as a matter of course.
4 C. soft whole wheat flour
1 tsp. salt
½ tsp. baking soda
3 tsp. baking powder (use the non-aluminum kind -- and don’t forget to check your salt’s anti-caking agent to be sure it isn’t aluminum too)
1 tsp. allspice
1 tsp. mixed pie spices (because I have a bottle so labeled, made from older leftover spices)
½ tsp. ginger
½ tsp. nutmeg
2 tsp. cinnamon
(all spices ground, duh)
1 ½ C melted butter
1 ¾ C brown sugar
4 eggs, room temp
3 tsp vanilla extract
(citrus zest is great in there too but I rarely have it)
Beat butter and brown sugar in large bowl, add eggs one at a time, then remaining ingredients. Beat until light in color and smooth.
2 ½ C (or more) packed shredded carrot, soaked in citrus juice which for me is usually not fresh citrus juice
You can also add raisins or cranberries or currants or nuts if you want, maybe up to a cup total.
Alternatively add flour mix and carrots to butter mix, beginning and ending with flour. Mix gently, don’t beat.
Butter your tube pan (or whatever you choose), pour in batter, and bake for 40 to 50 minutes in a 350 oven.
Top with an icing mixture of cream cheese and/or butter and 10X sugar, flavored with some vanilla extract and cinnamon.
I've been asked to make another of these in a few days for a daughter's birthday. Between now and then there will also be a black forest cake -- my own made up for the occasion recipe which is my usual chocolate-enough-to-kill-normal-people cake and icing, with the icing peaked to a turret so a cherry with rum filling can be held in there. It is a tiny bit over the top. Like the extra spices and cinnamon icing on the carrot cake.