Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cups canola or other vegetable oil
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (100 grams) grated peeled carrots
- 1/2 cup sweet pineapple or red apple (for extra moist)
- 1 cup (100 grams) coarsely chopped pecans/walniuts
- 1 cup (100 grams) raisins
- 1 teaspoon salt
Frosting
- 4 ounces (125 grams) cream cheese, at room temperature
- 2-3 sb powdered sugar
Or
- ½ cup (1 stick) unsalted buttersoftened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar* (500g)
Directions
Make Batter
- Heat
the oven to 350º F 160'c. Grease cake pans and line the
bottom with parchment paper then grease the top of the paper.
- In a medium bowl, which sugar, salt, egg, oil until mixed well for a shiny effect. Add in carrots and apple.
Add in the flour, baking soda, salt, and cinnamon until well blended. Add in raisin and walnts.
Bake Cake
- Bake until the tops of the
cake layers are springy when touched and when a toothpick inserted into
the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
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