Happy belated birthday, Dad.
My dad isn't much of a dessert guy, but he loves carrot cake. His birthday was last Tuesday, and sadly, I wasn't able to make him a carrot cake in person. However, for reasons partly sentimental and partly fatty, that didn't stop me from making one anyway. For as long as I can remember, the only carrot cake recipe I've ever needed was "The Richest Carrot Cake Ever" from my mom's old McCall's Cooking School binder.
Although the McCall's recipe has great stuff like orange and lemon zest, orange juice, and even a whole pound of carrots (talk about a bicep workout shredding those things), I always wondered why it didn't include pineapple--thus the reason that I'd been hankering for a good carrot cake recipe with pineapple in it. I think I finally found one.
...except I made a few missteps along the way. First, I accidentally dumped in double the amount of pineapple. That wasn't so bad, but my second mistake was awfully strange. I didn't realize until after I'd already eaten it that I HADN'T USED ANY EGGS. For a person who loves eggs as much as I do, this was blasphemy! At first I thought it was the recipe's fault. Then I realized that I was an idiot. I guess it's pretty amazing the cake still turned out well, even in spite of my inability to follow a recipe. The recipe below incorporates the aforementioned mistakes I made, for despite the zero egg and double pineapple content of it all, I'm still quite pleased with the end product. Feel free to botch the recipe below...I'm sure it'll still turn out magically delicious.
The Moistest Eggless Carrot Cake Ever
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup melted butter
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup canned crushed pineapple (drained of juice)
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
3/4 cup raisins
Preheat oven to 350 degrees F. Spray an 8x8 square baking pan with cooking spray.
Combine shredded carrots and sugars, let sit for 5-10 minutes (a juice will form). In the meantime, combine the melted butter, oil, and vanilla extract in a bowl. Add to the carrots.
Mix dry ingredients (except raisins) together, and add to the wet ingredients. Stir until almost combined, then mix in the raisins. Pour batter into prepared pan and bake for 30 minutes.
Let cool in pan 10 minutes, then flip cake out of pan and let it finish cooling outside of the baking pan.
P.S. For those in the NY area, D'Agostino's manager might have "gone wild" this week, but he's sane enough to know the joys of a homemade carrot cake--Dole crushed pineapple is on sale. C'mon...if that's not a sign to bake carrot cake, I don't know what is.