A delicious carrot cake –

As I headed back across the country after a stay at Tassajara many summers ago, I picked up a copy of their bread book, hoping to bring home some of the delicious recipes I’d grown to love. I have several favorites from the recipe book (which I highly recommend to anyone who likes to bake), one of which is their recipe for carrot cake. I make mine with whole wheat flour and add an extra cup or two of shredded carrots. The recipe can be topped with icing for a hearty cake or left plain, for a tasty sweet bread. Either way, it’s delicious! You can find a copy of The Tassajara Bread Book HERE.

Tassajara’s Carrot Cake

  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2/3 cup melted butter
  • 2/3 cup oil
  • 2 cups unbleached white OR whole wheat flour
  • 1 tablespoon cinnamon
  • 2 teaspoons allspice
  • 2 teaspoons freshly grated nutmeg
  • 3 cups grated carrots
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins, dark or golden (optional)

1. Mix sugars and cream them with eggs. Mix in melted butter & oil. In a separate
bowl, mix the flour, spices, and chopped nuts. Blend mixtures together and stir
in the carrots & raisons.

2. Put in well-buttered and floured 10 inch tube pan (unless you’re making muffins). Bake at 350 degrees for 1 hour and 10 minutes.

3. Let cake cool, and remove from pan. Sift a little powdered sugar over it or crown it with Cream Cheese Icing.

3 Comments Add yours

  1. Pam says:

    Made this yesterday and its delicious! Thanks for sharing 🙂

  2. sarah says:

    Thank you so much for posting this recipe. I no longer have this cookbook. I plan to make it for my husband’s Birthday tomorrow. I always double the carrot content giving the carrot carrot cake an earthier nectar like essence.Lovely photos on your web site and very interesting information.

    1. I hope it turned out well. I usually add extra carrots too!

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