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OUR FAVORITE SCRATCH CARROT CAKE RECIPE!

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Ahhhhh, today I’m going to share with you a scratch Carrot Cake Recipe that is downright legendary! Truly, carrot cake is my favorite dessert of all time, and THIS carrot cake recipe is the only one that we make.

I love cakes with lots of “stuff”… cakes with wonderful textures and a mixture of flavor combinations. For instance, Hummingbird Cake and Italian Cream Cake are close to the top of my list, but Carrot Cake is king!  (I feel like I should put that on a t-shirt).

Let’s talk about the parade of ingredients that make this Carrot Cake recipe SO amazing. Of course, carrots and spices are a given, but this favorite carrot cake recipe of ours also includes crushed pineapple, pecans, and coconut.

Not all carrot cakes call for coconut and pineapple, or even nuts, but after trying this recipe, we could never go back! The added flavor and sweetness are the perfect complement to the carrots, spices, and pecans.

Just look at this slice- so much texture and lumpity bumpity deliciousness!


INGREDIENTS

  • 2 1/2 cups (325g) All Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 1/4 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 2 cups (400g) Sugar
  • 4 Large Eggs
  • 1 cup (218 g) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups (180 g) Grated Carrots
  • 3/4 cup (92 g) Chopped Pecans
  • 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
  • 1 8oz can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.)

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out......carrot cake has a tendency to stick so be sure to use the paper.
  3. Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
  4. In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
  5. With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
  6. Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
  7. Makes 6 1/2 cups batter
  8. Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.

  9. Thanks done share recipes to : https://www.mycakeschool.com/blog/favorite-carrot-recipe/
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