Carrot Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes a double-layer 9-inch round cake, one 9 by 13-inch cake, or 24 cupcakes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups vegetable oil
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1 1/4 teaspoons ground cinnamon
- 2 1/2 cups flour
- 4 eggs, lightly beaten
- 1/2 cup packed dark brown sugar
- 1 1/2 cups confectioners' sugar
- Carbohydrate 579 g(193%)
- Cholesterol 640 mg(213%)
- Fat 301 g(463%)
- Fiber 24 g(97%)
- Protein 59 g(118%)
- Saturated Fat 25 g(123%)
- Sodium 3503 mg(146%)
- Calories 5197
Preparation 1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan. 2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine. 3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots. 4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean. 5 Cool completely, then frost cream cheese frosting. Reprinted with permission from The Treats Truck Baking Book by Kim Ima, (C) © 2011 William Morrow
Preparation 1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan. 2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine. 3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots. 4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean. 5 Cool completely, then frost cream cheese frosting. Reprinted with permission from The Treats Truck Baking Book by Kim Ima, (C) © 2011 William Morrow
