Carrot Cake Recipe
Daily Value: 27%
Kidney-Friendly, Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||65µg||16%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.
- 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
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.
Makes two 9-inch-round cakes.Servings: 12
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