This classic recipe gets added texture from dried cranberries and toasted nuts.
Carrot cake is the quintessential American dessert, whether you make it in a 9-by-13 pan or a double-decker round. Dense, moist and homey, carrot cake is the quintessential American classic. It evolved from a time when sugar was expensive, so root vegetables like carrots, parsnips and beets sweetened the batter. The dessert is so right for today, as we seek ways to lighten and brighten our treats. My favorite recipe is an old family favorite from “The Joy of Cooking.
In a large bowl, beat together the oil, both sugars, salt, eggs, cinnamon, nutmeg, ginger, baking powder and baking soda. Add the flour to the batter and stir to blend well. Stir in the carrots, nuts and cranberries until just blended. Pour the batter into the prepared pan.Bake until a cake tester inserted into the center comes out clean, about 35 to 40 minutes. Cool the cake completely before frosting.
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