Carrot Cake (Ina Garten and Monica)

INGREDIENTS:

1 cup turbinated cane sugar
1 1/3 cups canola oil (or sunflower)
3 extra-large eggs (or 4 medium) at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups spelt flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins (previously soaked in whiskey or rum)
1 Lb. carrots, grated (3 to 4 large carrots)
1/2 cup diced fresh pineapple
The juice of one orange (or 1/2 cup of fresh squeezed orange juice)

PREPARATION:

3 large eggs in warm water

in stand mixer with K-hook (measure on balance)
1 cup turbinated cane sugar (210 g)
1 1/3 cups canola oil (275 g)
4 medium or 3 large eggs

speed 4, 5 minutes

Add 1 teaspoon vanilla extract.

In another bowl, sift

2 3/4 cups spelt flour (390 g) OR: (300 spelt, 100 almond)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 ½ teaspoons salt.

grate 350g carrots

Preheat the oven to 350 degrees F.

add the dry ingredients to the wet ingredients
speed 2, 1 minute

add 1 cup of raisins
add 1/2 cup orange juice
1 cup pineapple chunks (250 g)

speed 2, 2 min

Fold in the 1 lb. grated carrots
mix well.

Butter and flour a Bundt cake pan

Place the batter in the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick or knife comes out clean.