Carrot Cake
- Anthology of Crumbs
- Oct 7
- 1 min read
1
Searing the Beef
Wrap well and store at room temperature for up to three days.
Spread with cream cheese frosting or keep simple with a dusting of icing sugar.
Replace part of the oil with applesauce for a lighter crumb.
Toast the nuts for deeper flavour before folding into the batter.
Lovely with afternoon tea or served slightly warm with vanilla ice cream
Notes
1
Heat oven to 325°F (160°C). Lightly grease and flour a cake pan.
2
In a bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and cloves. Set aside.
3
In a large mixing bowl, combine sugar, oil, and eggs. Beat on medium speed until smooth and fully blended.
4
Add the dry mixture gradually, alternating with the grated carrots, and stir until evenly combined.
5
Fold in the nuts and pour the batter into the prepared pan.
6
Bake for 65 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before serving or frosting.
Instructions
flour 2 cups (250 g sifted)
baking soda 2 tsp (10 g)
salt 1 tsp (5 g)
baking powder ½ tsp (2 g)
ground cinnamon 3 ½ tsp (9 g)
ground cloves ½ tsp (1 g)
sugar 2 cups (400 g)
cooking oil 1 ½ cups (360 ml)
eggs 4
grated carrots 3 cups (300 g)
chopped pecans or walnuts 1 cup (100 g)
Cake
Topping
Carrot Cake
Anthology of Crumbs
This recipe began as a gift shared during university days and has followed from kitchen to kitchen. It bakes into a fragrant loaf of memory, oil lending tenderness, cinnamon warmth, carrots their quiet sweetness, and pecans a grounding crunch that keeps each slice familiar yet new.
Servings :
12
Calories:
Prep Time
20 min
Cooking Time
65 min
Rest Time
20 min
Total Time
1 hr 45 min
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