Updated Mar 1, 2017Chatelaine
coarsely chopped pecans, walnuts or almonds (optional)
unsweetened dessicated coconut
Cream Cheese icing, recipe link below
- Preheat oven to 350F (180C). Lightly oil or spray a 9×13-inch (3-L) baking pan and 12 muffin cups or 2 (9×13-inch/3-L) pans. Or line muffin cups with paper baking cups. Peel carrots. Grate using large grating disc of a food processor or coarse holes on a box grater. They should measure about 6 cups (1.5 L). Don’t add more or cake will be soggy.
- Place flour, sugar, baking soda, baking powder, cinnamon and salt in a very large bowl. Stir until mixed. In another large bowl, whisk eggs. Whisk in oil, juice and vanilla. Pour egg mixture into flour mixture. Using a wooden spoon, stir just until mixed. Then stir in carrots, nuts and coconut. If making cupcakes, spoon batter into muffin cups, filling right to rim. Pour remaining batter into prepared baking pan. Or divide batter between two pans and smooth top.
- Bake both in centre of preheated 350F (180C) oven until a cake tester inserted in centre of cake comes out clean, 45 to 50 minutes for 9×13-inch (3-L) pans or 30 to 35 minutes for cupcakes. Cool in pans set on a rack. When completely cool, remove cupcakes from pan. Spread our Big-Batch Cream Cheese Icing over cooled cakes and cupcakes, if you like. Slice each cake into 24 squares. Cake and cupcakes will keep well, loosely covered and refrigerated, up to 3 days. Or remove cake and cupcakes from pans. Wrap in plastic wrap, then foil and freeze up to 2 months.
Our recipe makes two large cakes. Or bake one cake and cupcakes for lunch snacks. Top with our Big-Batch Cream Cheese Icing (also in the Recipe File).