CARROT CAKE FOR LOLLIPOP GARDEN CAKE
A perfect way to herald the coming of spring or celebrate meaningful moments, this carrot cake is moist and full of crunchy nuts, sweet carrots, and chewy golden raisins. Use this recipe to make the Lollipop Garden Cake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 eight-inch layers
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
- Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.
- Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.
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