Carrot Cake

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Carrot Cake

Prep Time: 20 min(s)
Cook Time: 30 min(s)
Serves: 12
Difficulty: Intermediate
Ethnicity: American
Tools:
9-inch cake pan(s)
cheese grater
cutting board
hand mixer
hand strainer/sifter
large chef's knife
large mixing bowl
measuring cups
measuring spoons
medium mixing bowl
rubber spatula
whisk
wire rack with tray (seasoning, cooling, resting)

Ingredients:

2 cup(s) flour

1 teaspoon(s) baking soda

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) cinnamon (ground)

1/4 teaspoon(s) cloves - ground

1/4 teaspoon(s) nutmeg (whole) - freshly grated

1/4 teaspoon(s) allspice (ground)

1/2 teaspoon(s) salt (iodized)

4 eggs

1 1/2 cup(s) sugar

1 cup(s) vegetable oil

1 cup(s) walnuts - chopped

2 1/2 cup(s) carrots - finely grated

1 recipe - cream cheese icing

Steps:

-Preheat oven to 350 degrees. Butter and lightly flour two 9-inch pans.

-Sift together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt into a medium mixing bowl. Reserve. (Learn How)

-In a large bowl, beat eggs until frothy. Add sugar and beat until color is light (about 4 minutes). Slowly drizzle in the oil until incorporated.

-Add the sifted flour mixture and beat just until incorporated.

-Fold in the walnut pieces and carrots.

-Pour the mixture into the prepared pans and smooth top. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean from center.

-Let cool for 5-10 minutes and turn onto a wire rack.

-Once cool, frost cake with cream cheese icing in between the two cakes with one third of icing and then all over with the remaining icing. (Learn How)

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