I've had a lot of requests for my carrot cake recipe so here it is.
You will need...
3 3/4 cups flour - all purpose
3/4 cup brown sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
3/4 tsp salt
1 pinch of ground cloves
1 stick of butter - 1/2 cup
3/4 cup orange juice
3/4 cup syrup - maple, pancake or your own - I made mine fresh for this but any will work
1/4 cup oil
4 chicken eggs
3 cups shredded carrot
1-2 cups chopped nuts - if you want - I didn't have any pecans handy so I used walnuts...
Start by preheating your oven to 350* & shredding your carrots - I used a food processor to save grating them by hand. You want these ready to go so your batter doesn't thicken up while you're preparing them.
Chop your nuts if using them - I used my mini food processor but you can do them however you want.
Mix all your dry ingredients together.
Cut in the butter - if you don't have a pastry blender a fork will work fine it will just take a bit longer...
Add the chicken eggs, orange juice, syrup & oil.
Mix everything together well.
Add the shredded carrot & it mix it in.
Add nuts if you're going to use them & mix them in.
Pour your mix in your baking pan. I used a 9 x 13 & lined it with parchment paper so it wouldn't stick.
Bake it for 45 minutes to an hour depending on how thick you have it in your baking pan - use the toothpick test to tell when it is done. This particular one was done in 50 minutes.
Here it is right out of the oven.
& here it is cut.
Closer view of the goodness.
& here is a piece with a cream cheese glaze I made - if you're going to put any type of frosting on it let it cool down for a half hour or so...
I like to store mine with a small container of water but it never really lasts long enough to benefit from it...
And there you go - not that difficult at all
You will need...
3 3/4 cups flour - all purpose
3/4 cup brown sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
3/4 tsp salt
1 pinch of ground cloves
1 stick of butter - 1/2 cup
3/4 cup orange juice
3/4 cup syrup - maple, pancake or your own - I made mine fresh for this but any will work
1/4 cup oil
4 chicken eggs
3 cups shredded carrot
1-2 cups chopped nuts - if you want - I didn't have any pecans handy so I used walnuts...
Start by preheating your oven to 350* & shredding your carrots - I used a food processor to save grating them by hand. You want these ready to go so your batter doesn't thicken up while you're preparing them.
Chop your nuts if using them - I used my mini food processor but you can do them however you want.
Mix all your dry ingredients together.
Cut in the butter - if you don't have a pastry blender a fork will work fine it will just take a bit longer...
Add the chicken eggs, orange juice, syrup & oil.
Mix everything together well.
Add the shredded carrot & it mix it in.
Add nuts if you're going to use them & mix them in.
Pour your mix in your baking pan. I used a 9 x 13 & lined it with parchment paper so it wouldn't stick.
Bake it for 45 minutes to an hour depending on how thick you have it in your baking pan - use the toothpick test to tell when it is done. This particular one was done in 50 minutes.
Here it is right out of the oven.
& here it is cut.
Closer view of the goodness.
& here is a piece with a cream cheese glaze I made - if you're going to put any type of frosting on it let it cool down for a half hour or so...
I like to store mine with a small container of water but it never really lasts long enough to benefit from it...
And there you go - not that difficult at all
