Carrot Cake
Author: Ryan & Sawa
Recipe type: Baking
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
- This cake needs CREAM CHEESE FROSTING (see link below) or you may like to add more sugar below
- 100 g white flour
- 100 g whole wheat or multi grain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnomon
- 1 tsp nugmeg
- ¼ tsp all spice
- ¼ tsp salt
- 75 g brown sugar
- 120 mL Vegetable oil
- 140 mL sour cream
- 30 mL yogurt
- 2 eggs
- 15 mL vanilla
- 375 mL or 250g grated carrots
- 100 g of Pecans Reserve 20 or 30 g for topping
- Optional 50g of Raisins (Rum soaked is best) reduce Pecans then?
- Preheat oven to 350 F and grease an 8" round spring forum pan or whatever shape,size, or type you have
- Mix dry ingredients in largish bowl
- Mix wet ingredients in smaller bowl mix until smooth and creamy
- Combine wet and dry ingredients DO NOT OVER MIX
- Fold in carrots, pecans, and optional raisins
- Add to pan and bake for about 40 minutes until tooth pic or knife comes out clean
- Allow to cool completely then top with CREAM CHEESE FROSTING (see link below) and sprinkle remaining Pecans
Recipe by Family & Friends Recipes at https://recipes.van-ginneken.com/baking/carrot-cake/
3.5.3208