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Blue Ribbon Carrot Cake Recipe

Are you looking to take home the blue ribbon from your county fair with a carrot cake recipe that will knock the judge’s socks off? This recipe is a little more work than some carrot cake recipes out there, but I guarantee that it’s worth it—get ready to come home a winner!

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Ingredients

2 cups (500 mL) flour
2 teaspoons (10 mL) baking soda
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) allspice
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
4 large eggs
1 cup (250 mL) melted unsalted butter
1 cup (250 mL) white sugar
1 cup (250 mL) golden brown sugar
2 1/2 cups (625 mL) finely grated peeled carrots
1 8-ounce (250 g) can crushed pineapple in syrup, drained
2 tablespoons (30 mL) brandy
2 teaspoons (10 mL) vanilla extract
1 cup (250 mL) sliced almonds, toasted
3/4 cup (175 mL) golden raisins
1/4 cup (60 mL) orange preserves

Directions

Preheat oven to 350°F (180°C). Butter two round cake pans and set aside.

Whisk flour, baking soda, cinnamon, allspice, baking powder, and salt in a medium bowl.

Whisk eggs, melted butter, and sugars in a large bowl to blend. Mix carrots, pineapple, brandy, and vanilla into egg mixture, then mix in almonds, golden raisins, and orange preserves. Add dry ingredients and stir just to blend. Divide batter between cake pans.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pans on rack for 15 minutes. Turn cake out onto rack; cool completely. Decorate with icing of your choice or whipped cream.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..