I love this season! Autumn brings colours, smells, and the cool, crisp air that I look forward to all year! I may be a little biased because I was born in October. It’s also the perfect segue to my favourite time of year, Christmas and all the deliciousness that it brings! Fall has a very distinct set of flavours that I see seasonally; pumpkin (for obvious reasons), maple, roasted pecans, cinnamon, vanilla, nutmeg…I plan to fully exploit these flavours in the upcoming weeks! Let’s start with an Autumn favourite: Carrot cake.
Some people are afraid to go heavy on the carrots; not me! Don’t worry, the cake won’t be crunchy. Vegetables are good for you, eat up!
I had to cut the cake into manageable squares, or I’d end up eating huge pieces with my coffee. Omitting the classic cream cheese frosting was just a modest eating move on my part – feel free to add it! The addition of allspice is the thing that sets this cake apart. I only associate the flavour of allspice with carrot cake, now! I adapted this gem of a recipe from Gimme Some Oven with a few tweaks here and there!
- ½ cup vegetable or canola oil
- ⅓ cup honey
- ⅓ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons flour
- ⅔ teaspoon baking soda
- ½ teaspoon salt
- ⅓ teaspoon baking powder
- ½ teaspoon allspice
- 1½ cup finely-grated carrots (3 medium carrots)
- Preheat your oven to 375 degrees and grease a square pan
- In a large bowl, mix oil, sugar and honey together and mix very well
- Add in one egg at a time and whisk until smooth. Add in vanilla.
- In a separate bowl, whisk together dry ingredients
- Add dry ingredients to wet ingredients in four parts mixing with a wooden spoon or spatula
- Add carrots to batter and mix with a wooden spoon until just combined
- Bake in preheated oven for 40 minutes or until toothpick comes out clean in the middle