12 servings
Carrot Cake
DessertIngredients
250 g Flour (wheat, all-purpose, enriched, bleached)
1 1/2 cup Sugars (granulated)
3 large Egg (whole, raw, fresh)
218 g Oil (canola)
300 g Carrots (raw)
2 tsp Leavening agent (baking soda)
2 tsp Spices (cinnamon, ground)
1/2 tsp Salt (table)
1 tsp Vanilla extract
59 g Nuts (walnuts, English, halves, raw)
Instructions
1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2
Peel and finely grate the carrots. Set aside.
3
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
4
In another bowl, whisk the eggs, oil, and vanilla.
5
Pour the wet ingredients into the dry. Stir until just combined.
6
Fold in the grated carrots and walnuts.
7
Divide the batter evenly between the two pans.
8
Bake for 30–35 minutes until a toothpick inserted in the centre comes out clean.
9
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
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