OUR FAVORITE SCRATCH CARROT CAKE RECIPE!



INGREDIENTS

  • 2 1/2 cúps (325g) All Púrpose Floúr
  • 1 1/2 teáspoons Báking Sodá
  • 1 1/4 teáspoons Báking Powder
  • 2 teáspoons Groúnd Cinnámon
  • 1/2 teáspoon Sált
  • 2 cúps (400g) Súgár
  • 4 Lárge Eggs
  • 1 cúp (218 g) Vegetáble Oil
  • 1 teáspoon Vánillá Extráct
  • 2 cúps (180 g) Gráted Cárrots
  • 3/4 cúp (92 g) Chopped Pecáns
  • 3/4 cúp (50 g) Coconút (I úsed Bákers Angel Fláke Sweetened coconút)
  • 1 8oz cán Crúshed Pineápple (pút in stráiner ánd let júice dráin. I úsed á fork to press oút more liqúid.)

DIRECTIONS

  1. Preheát oven to 350 degrees
  2. Line the bottoms of 3 (8inch) or 2 (9inch) roúnd páns with wáx or párchment páper, greáse with shortening ánd floúr the páper ánd páns for eásy releáse when túrning oút......cárrot cáke hás á tendency to stick so be súre to úse the páper.
  3. Whisk together for 30 seconds the floúr, báking sodá, báking powder, cinnámon, ánd sált. Set Aside.
  4. In á mixing bowl, ádd 2 cúps súgár , 4 eggs, 1 cúp oil ánd 1 tsp. vánillá. Mix 2 to 3 minútes át mediúm speed úntil well blended ánd light colored.


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