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Carrot Cake Recipe
Oct 11, 2011 @ 5:28 PM
Posted by
Daily Value: 27%
Servings: 12
Vegetarian, Dairy-Free
Posted by
Nutrition
Cal/Serving: 536Daily Value: 27%
Servings: 12
Vegetarian, Dairy-Free
| Fat | 31g | 48% |
| Saturated | 3g | 13% |
| Trans | 0g | 0% |
| Carbs | 60g | 20% |
| Fiber | 3g | 12% |
| Sugars | 37g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 62mg | 21% |
| Sodium | 203mg | 8% |
| Calcium | 82mg | 8% |
| Magnesium | 25mg | 6% |
| Potassium | 237mg | 7% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 6% |
| Vitamin A | 6412IU | 128% |
| Vitamin C | 2mg | 4% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 65µg | 16% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 6mg | 28% |
| Vitamin K | 6µg | 7% |
| Fatty acids, total monounsaturated | 21g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
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Harrison Keevil
Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.
INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 tablespoon cinnamon
- 1 cup brown sugar
- 4 large eggs
- 1 ¼ cups vegetable oil
- 1 pound grated carrots
- 1 cup crushed pecans
DIRECTIONS
Preheat oven to 375 degrees.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk well to combine. In a mixer, combine the brown sugar and 1 egg. Mix well on medium and continue to add eggs, beating well after each addition, until the mixture is homogenous. Add in the oil and mix well.
In ¼-cup increments, add in flour mixture to egg mixture, stirring after each addition and continuing until all the flour has been added. Fold in the carrots and nuts.
Pour into 2 greased, parchment-lined 9-inch-round cake pans. Bake for about 45 minutes, or until a tester inserted in the middle comes out clean and the edges begin to pull away from the sides of the pan.
Recipe Details
Makes two 9-inch-round cakes.
Servings: 12
