Carrot (or Zucchini) Cake

By Hklbrries

I clipped this recipe from an Alaskan newspaper (probably the Homer News) sometime back in the 1980s. The Fresh Sourdough Express Bakery is an amazing little bakery in Homer, Alaska. If you ever have the chance - eat there!

Ingredients

• 1 1/2 cups oil*
• 2 cups white sugar
• 1 cup brown sugar**
• 4 eggs
• 1 tsp vanilla
• 2 cups white flour***
• 1/2 tsp salt
• 3 tsp cinnamon
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 cup walnuts
• 1/2 cup raisins
• 3 cups carrots, grated (or grated zucchini)
• Melted butter can be substituted for the oil.
• 1 3/4 cups of honey can be substituted for the 2 cups of white sugar and 1 cup of brown sugar, but remember, you're adding another liquid here and will have to adjust the amount of flour to get the right texture.
• Whole-wheat flour can be substituted.
• Note: The substitutions are not recommended for the inexperienced baker.

Details

Adapted from freshsourdoughexpress.com

Preparation

Step 1

Beat until smooth the oil, white sugar, brown sugar, eggs and vanilla.

Sift together and add to the sugar, oil and egg mixture the white flour, salt, cinnamon, baking soda, and baking powder.

Stir in the walnuts, raisins, and carrots or zucchini.

Bake in a 9-by-13-inch loaf pan or a 10-inch tube pan at 350 F for 50 to 60 minutes. Test with toothpick.