PCC Carrot Cake | PCC Natural Markets

PCC Carrot Cake

Serves: 10

Yield: Makes one (10-inch) single layer cake

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This popular cake typically gets frosted with PCC Cream Cheese Frosting.



Preheat oven to 350° F. Lightly grease and flour a 10-inch springform pan.

In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. In a small bowl, beat eggs until yolks and whites are well blended, then beat in oil and vanilla. Pour wet ingredients into dry mixture, and gently combine with a broad spatula or wooden spoon. Mixture will be fairly stiff. Fold in crushed pineapple, shredded carrots and raisins

Spread batter in prepared springform pan. Bake for 45 to 55 minutes, until a cake tester or toothpick comes out clean when inserted into the center of the cake. Let cool in the pan for 15 minutes, then run a knife along the edge of the cake and remove the ring from the springform. Flip the cake onto a cooling rack. Frost once it’s completely cool.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: cakes, carrots


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login