Carrot Cake

Name: Carrot Cake
Yield: makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients: 3 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ginger powder; 1/2 teaspoon salt; 4 large eggs, at room temperature; 1 1/4 cups vegetable or canola oil; 1 3/4 cups sugar; 1/2 cup whole milk; 3 cups coarsely grated carrots; 1 cup roughly chopped pecans

December 22, 2011

Like the Devil’s Food Cake recipe, this recipe is oil based, so it can easily be mixed by hand. Cake flour is used here, but not all grocery stores carry it. If necessary, you can substitute all-purpose flour—just use 1/4 cup less and be very careful not to overmix the batter. Also, you’ll notice that this is a raisinless carrot cake; that’s a personal preference. If you want to add raisins to yours, go ahead and add 1 cup. You can also omit the pecans, particularly if nut allergies are a concern.

Recipe notes

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