High-Altitude Carrot Cake

Let's Cook

1. Step 1.

   Toss together in a medium bowl: 3 cups grated carrots; 1 cup chopped walnuts; (¼ cup sunflower seeds); (⅓ cup raisins or dried currants); ¼ cup wheat germ (20g), wheat bran (15g), or oat bran (25g)

2. Step 2.

   Whisk together in a large bowl: 2 cups (400g) sugar; 1 ½ cups (315g) vegetable oil; 6 large eggs; 2 teaspoons vanilla

3. Step 3.

   Place a large sieve over the bowl with the oil-egg mixture and measure into it: 2 cups plus 1 tablespoon sifted (250g) all-purpose flour; 2 teaspoons ground cinnamon; 1 ½ teaspoons baking soda; 1 teaspoon salt; ¾ teaspoon grated or ground nutmeg; ½ teaspoon ground ginger; ½ teaspoon ground allspice

4. Step 4.

   Sift the dry ingredients into the oil-egg mixture and stir to combine. Stir in the carrot-nut mixture. Scrape the batter into the pan and bake until a toothpick inserted into the center comes out clean, 42 to 45 minutes.

5. Step 5.

   Let cool in the pan on a rack for about 25 minutes, or until the pan bottom is almost comfortable to touch. Unmold and let cool completely.