- 1 3/4 C granulated sugar
- 2/3 C oil
- 2/3 C almond milk
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 C plus 1 tablespoon all-purpose flour, divided
- 1 1/2 teaspoons ground cinnamon
- 1/2 tsp gingerbread spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 C raisins
- 1 C chopped walnuts
- 1 Lb. carrots, grated
- 1 small can of chopped pineapple
My TipsBuy baking raisins as they are much more moist and come in a 1 cup serving. Next time I would toast the walnuts for added flavor No need to add icing…it is killer! I baked the carrot cake in a loaf pan and 12 muffin tins. Bake at 350 degrees for 60 min (loaf) and 20 min (muffins). I also lined a 9X9 pan in coconut oil before dusting the pan with flour.
For the most part this recipe comes from Ina Garten and the Food network, but of course I made a few adjustments and I am obsessed with this treat but note it makes a lot of cake. I have been holding off on this recipe as it requires a lot of ingredients but it is so worth it and puts any boxed mix to shame.
Beat the sugar, oil, milk, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the spices, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
The pictures do not do it justice as it was super moist and delicious but I will share them anyways!