Ambar Estate / NEWBERG
Heidi Whitney-Schile, winery chef
Makes 2 cakes (6-inch pans)
Ingredients
• 2 cups carrots, peeled and grated
• 1 cup drained pineapple
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 4 eggs
• 2 cups sugar
• 1 tablespoon vanilla
• 1 cup grapeseed oil (or any neutral oil of choice)
• 1/2 cup golden raisins
Instructions:
- Preheat oven to 350 degrees. Prepare two 6-inch cake pans by spraying them with nonstick and lining them with parchment paper.
- Peel and grate carrots, measuring to 3 cups with drained pineapple, and set aside. In a mixing bowl, measure dry ingredients: flour, baking soda, cinnamon, ginger and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, add eggs, sugar and vanilla. Mix at medium-high speed until they begin to lighten in color. Add the oil, and mix at medium speed until they are well incorporated. Turn mixer down to low, and slowly add dry ingredients, mixing until smooth. Add carrots, pineapple and raisins until they are mixed in.
- Allow batter to rest 20 minutes before baking. Bake at 350 for approximately 25 minutes. They are done when the top forms a dome and a knife inserted comes out smooth.
- Allow to cool, and then top with your favorite frosting. (Heidi’s favorite is a tart cream cheese frosting made with 3 parts cream cheese, 2 parts powdered sugar and 1 part lemon juice.)
