Carrot Cake


The state of denial should be our 51st state.  It is our most populous state and one frequented by nearly all of us, some daring to never leave.  Because once you do, you will be sure to return.  You see, denial is the thing that allows us to get out of bed in the morning and to proceed with our day thinking that we will be productive, make a difference and have a profound effect on the world around us.  It is the thing that allows us to act within the confines of the law, and allows government and societies to function. Without it, our lives would come to a grinding halt as we all come to the collective realization that the world and most of its inhabitants are really a bunch of amoral craptards and we are all hurtling towards certain doom.

I’ve just finished an hour of exercise, so forgive the stream of consciousness rant.  I didn’t take a breath while composing this witty prose (denial, again).

Carrot cake is one such example of denial.  It’s got eggs and nuts (protein), carrots for beta carotene and better vision, raisins have fiber.  What could possibly be wrong with carrot cake?   Ignore the 2 cups of sugar and 1+ cup of oil and extend your stay in the state of denial.  All are welcome.


2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
3 c grated carrots, approx 1 pound
1 c sweet flaked coconut
1 cup raisins or dried cranberries
1 cup chopped walnuts


  1. Preheat the oven to 400 degrees. Grease and flour your bundt pan.  Set aside
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla.
  3. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  4. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula.
  5. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, turn out onto a baking rack, and cool completely.


Carrot cake, pre-icing

carrot cakeNot as pretty as Nothing Bundt Cake, but close enough


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