Rami's Recipe Book

Carrot Cake

—

by

panda
in

Ingredients

Yeild: 3 x 8″ rounds

  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • 1 cup light or dark brown sugar tightly packed (200g)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 cup canola or vegetable oil (235ml)
  • 1/2 cup buttermilk
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots (340g)
  • 1 cup chopped walnuts (125g)
  • 1/2 cup crushed pineapple

Instructions

  1. Preheat oven to 350F and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Add your canola oil and melted butter and mix well.
  4. Add eggs, one at a time, mixing after each addition.
  5. Stir in vanilla extract.
  6. Stir in carrots and nuts (if using) until ingredients are well-combined.
  7. Evenly divide carrot cake batter into prepared baking pans and bake for about 40 minutes.
  8. Allow carrot cake to cool in the pans for 10 minutes, then remove onto a cooling rack.
  9. Allow cake to cool completely before covering with cream cheese frosting.