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.