Lemon Note: The original recipe uses fresh-squeezed lemon, but we've used a
real lemon squeeze with delicious results. The concentrates are a little bolder in flavor due to lemon oil added.
Loaf Cake and Rectangular Cake Options: Grease three 8x4-inch loaf pans or two 8x-6-inch pans, and line them with parchment paper overhanging on two opposite sides (to easily lift the cakes out). Increase the baking powder to 1 teaspoon, and optionally increase the baking soda to 1 teaspoon (but only if using dark brown sugar). Bake the cakes for 20 minutes, rotate, and bake for 20 to 35 minutes more (we had variation by oven types), or until a toothpick inserted in the center of a cake comes out clean.
Raisin Option: You can stir in 1 cup raisins (dark, golden, or a combination of the two) with the carrots.
Nuts Option: You cn stir in 1 cup chopped walnuts with the carrots.
Gluten-Free Option: My friend René tested this recipe with
King Arthur Measure for Measure Gluten-Free Flour and it was "a big hit!"
This recipe is adapted from the
The Art of Dessert by Ann Amernick.