Carrot Cake

Want to know how to make this?

The cake is quiet easy to make and is very good. Note that this recipe is in ounces and it doesn’t convert into cups as you would think. 8oz of sugar doesn’t equal 1 cup. Measuring and baking by weighing will make your products of better quality. You can get an inexpensive scale from Wal-Mart, Target, or Bed, Bath, & Beyond. Owning and baking with a scale will change your life. If you you want to make this recipe and want it in cups please leave me a comment and I will give you the conversions.

This recipe will yield 3-8″ cakes.

You bake at 325 for 45-60 minutes.

12oz    shredded carrots

7.5each whole eggs

21oz    sugar

5oz    brown sugar

18.75oz canola oil

0.25oz    vanilla extract

1      orange zest

15.75oz   AP flour

2 1/4 tsp   baking powder

1 1/4 tsp baking soda

2 1/4 tsp cinnamon

2 tsp   ground ginger

1/2 tsp nutmeg, ground

1/2 tsp allspice, ground

1 tsp salt

  1. Wash and shred carrots
  2. Sift dry ingredients
  3. Combine all wet
  4. Combine wet into dry halfway, then add carrots
  5. Divide evenly into 3-8″ cake pans. Pans should be greased and lined with parchment.
  6. Bake for 45-60 minutes. Check with toothpick.
The Cream Cheese Icing recipe
1lb   butter
1lb   powdered sugar
1lb   cream cheese
1/2 tsp vanilla extract
1/2 tsp lemon juice
pinch of salt
Mix until smooth.
I decorated this cake in a basket weave pattern. You can just smooth out the icing.

Let me know if you have questions!


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