Carrot Cake
by
Henrique Rossanelli
An American-style spiced carrot cake. It’s delicious with cream cheese-based frosting.
- Level
- Cooking
1h+
- Overral
1h+
- Ready
Coarsely Grated Carrot
340gAll-Purpose Flour
190gEgg
3Sugar
300gVegetable Oil
135gCinnamon Powder
3tspChopped Walnut
100gOrange
2Lime
1Baking Powder
¾tspBaking Soda
¾tspSalt
⅓tsp
Equipment
Stand Mixer
Parchment Paper
Baking Pan
Coarsely Grated Carrot
340gAll-Purpose Flour
190gEgg
3Sugar
300gVegetable Oil
135gCinnamon Powder
3tspChopped Walnut
100gOrange
2Lime
1Baking Powder
¾tspBaking Soda
¾tspSalt
⅓tsp
Equipment
Stand Mixer
Parchment Paper
Baking Pan
Carrot Cake
Henrique Rossanelli
Preheat the oven to 160°C
Cut the parchment paper into 3 circles the size of your baking pan
Grease 3 baking pans with vegetable oil
Line each baking pan with the parchment paper
Add 300g of sugar to a stand mixer bowl
Add the zests from 2 oranges and 1 lime
Add 3 eggs and 135g of vegetable oil
Mix on medium speed using the whisk attachment until combined
Add ⅓tsp of salt and ¾tsp of baking powder
Add ¾tsp of baking soda and 3tsp of cinnamom powder
Add 190g of all-purpose flour and mix to obtain an homogeneous batter
Add 100g of chopped walnuts
Add 340g of coarsely grated carrots and stir to combine
Divide the batter equally between the 3 baking pans
Bake for 25m until cooked through
Scrape the sides of the cakes to loosen them and remove them from the pans. The carrot cakes are ready
Enjoy!