I hope your weekend has been going well! Mine has been very relaxing, and I’ve been enjoying the nice weather. This weekend I made my Grandma Teodora’s carrot cake. Now this certainly isn’t a Portuguese recipe nor an original recipe from my grandma, but she made this carrot cake quite often growing up and still does to this day.
According to my her, she got this recipe from a woman whose house she used to clean. The woman had the recipe from a church cookbook. Thus, the credit for this recipe goes out to to this church cookbook, which knows a thing or two about carrot cakes, because this is the best carrot cake I’ve ever had! I know I associate it with great memories, so that enhances the flavor, but it really is that good.
I hope you all enjoy the cake and the rest of your weekend!
Yields: 10-12 slices
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup canola oil
2 teaspoons vanilla extract
8-ounce can crushed pineapple with juice
2 cups grated carrots
1 cup sweetened coconut flakes
1 cup raisins
1) Preheat oven to 350°. Lightly grease a cake pan with cooking spray or butter. I prefer to use a Bundt cake pan, but you can also use an 8-inch round cake pan for this recipe.
2) In a medium-sized bowl, sift all the dry ingredients, mix well and set aside.
3) In a large bowl, beat eggs. Add oil and vanilla extract and beat again until creamy. Add pineapple and carrots, and mix well with a wooden spoon or spatula.
4) Into the large bowl, stir in dry ingredients, coconut and raisins. Mix together very well. Pour batter into cake pan and bake for 1 hour or until cake tester comes out clean. Cool cake and frost with your favorite cream cheese frosting.