Carrot Cake
I came across this recipe in the local Orlando Florida newspaper back in the 80s it is delicious and healthy. Microwave directions were included (wattage was not specified)
I came across this recipe in the local Orlando Florida newspaper back in the 80s it is delicious and healthy. Microwave directions were included (wattage was not specified)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups all purpose flour
- 1/2 cup pecans chopped
- 1/2 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 eggs separated
- 1 teaspoon ground clove
- 6 tablespoons hot water
- 1 3/4 cups raw carrot grated
- 1 1/2 teaspoons baking powd
- 1 cup 100 % bran flake cereal crushed
- Carbohydrate 25.2881437242416 g
- Cholesterol 36.91875 mg
- Fat 37.7778249184357 g
- Fiber 1.85159173755035 g
- Protein 5.31563492072298 g
- Saturated Fat 10.2566471004869 g
- Serving Size 1 1 Serving (156g)
- Sodium 134.510151985392 mg
- Sugar 23.4365519866913 g
- Trans Fat 1.73844891285692 g
- Calories 455 calories
Step-by-step
- Preheat oven to 350 degrees (F)
- Grease large bundt pan
- In large bowl with electric mixer on low, blend oil and sugar; add egg yolks one at a time beating after each addition; beat in hot water
- In separate bowl, combine flour, baking powder, baking soda, salt and spices; gradually add to sugar mixture beating well after each addition
- Stir in carrots, nuts and cereal
- In small bowl, beat egg whites until stiff peaks form; fold into batter
- Bake at 350 for 60 to 70 minutes
- Cool 15 minutes, invert onto wire rack to cool completely; place on plate and garnish with sprinkle of powdered sugar, lemon glaze (mix of confectioners sugar milk, lemon zest/juice), or cinnamon glaze (mix of confectioners sugar, milk and cinnamon)
- Cut 6" waxed paper circle. Lightly grease 4 qt round microwave proof dish. Place waxed paper on bottom, grease top of paper. grease outside of 2.5 inch diameter microwave proof glass, place closed end down in center of dish. Prepare batter as above, pour into dish around glass. Microwave on high 13 - 14 min, rotating 1/2 turn every 4 minutes. cool in pan 15 minutes, remove glass, invert onto rack to cool completely.
A properly baked slice yields a heavy, close-grained crumb studded with visible flecks of raw carrot and toasted pecans, held together by a sturdy oil-based structure rather than a delicate butter sponge. Dense batters loaded with bran flakes, grated roots, and nuts require specific handling to prevent structural collapse in the center. Understanding the mechanics of the pan preparation and the chemical leavening agents ensures the loaf rises evenly without sinking once removed from the heat.
Managing Heavy Batter and Structural Integrity
The primary error cooks make with this formulation involves over-mixing the flour after adding the dry spices, baking powder, and baking soda. Gluten development must be strictly controlled; incorporate the dry ingredients on low speed just until the white streaks disappear to keep the crumb tender. When folding the whipped egg whites into the dense carrot mixture, use a wide silicone spatula to scoop from the bottom of the bowl upward rather than stirring circularly. Deflating those whites removes the trapped air necessary to lift the heavy oil and sugar weight. Grease the bundt pan thoroughly with solid shortening or pan spray containing flour, reaching into every fluted crevice so the sticky batter releases cleanly after 60 to 70 minutes at 350 degrees Fahrenheit. Allow the cake to rest in the metal pan for exactly 15 minutes before inversion; moving it too soon causes the hot crumb to tear apart against the mold.
Flavor Development and Chemical Interactions
Cinnamon, nutmeg, and cloves require fat and moisture to bloom properly, which the 1.5 cups of vegetable oil and raw grated carrots supply over time. The inclusion of crushed bran flake cereal introduces extra fiber that absorbs excess moisture during baking, preventing the dense crumb from turning gummy. Sugar acts as a tenderizer by competing with the flour proteins for water, keeping the crumb soft despite the high proportion of solid mix-ins. For optimal storage, wrap the cooled cake tightly in plastic wrap and hold it at room temperature for up to three days, or refrigerate it for up to a week to let the spices fully meld into the crumb.
