Carrot Cake

Easter is tomorrow, so I made carrot cake, which I will decorate in an Easter theme for tomorrow. I will frost it in cream cheese icing of course, because that goes best with carrot cake. Carrot cake is difficult to define. Everyone has their own definition of "true" carrot cake and what it should contain. Generally speaking, I think most people would agree that carrot cake should be moist with a fine crumb, and contain just the right amounts of sugar, oil, and carrots. Now here is where things really start to vary. Some insist carrot cake must contain pineapple and grated apple or applesauce. Others have to have toasted walnuts, shredded coconut, and golden raisins. Chocolate carrot cake is also an option. I wanted a really moist carrot cake without too much added things to stir in, so I used crushed pineapple and applesauce, and no nuts, coconut, or raisins. Here is my recipe, which I came up with from looking at a lot of recipes for carrot cake and adapting them. This cake recipe makes a large batch, three cakes. I will use the two rounds for my Easter cake, and freeze the square for later use. It could also be baked in one tube or bundt cake (10 inch or 3 liter capacity) for a longer period of time. 

Carrot Cake
2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, at room temperature
1 cup cooking oil
1/2 cup unsweetened applesauce
2 cups granulated (white) sugar
1 can (14 ounces/ 384 mL) crushed pineapple (or buy pineapple rings and crush them in a blender)
2 large carrots, grated

Preheat oven to 350◦F. Grease and flour two 8-inch round and one 8-inch square cake pan. 
In a large bowl, mix the first seven dry ingredients.
In a separate medium bowl, beat the eggs and oil. Gradually beat in the sugar. 
Add the liquid ingredients to the dry, add the pineapple and carrots. Mix until well incorporated. Divide evenly among the three pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
An electric mixer is not necessary for this recipe, but it does make mixing easier.