CARROT CAKE {SCRATCH RECIPE}




CARROT CAKE {SCRATCH RECIPE}


INGREDIENTS

  • 2 1/2 cups (325g) All Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 1/4 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 2 cups (400g) Sugar
  • 4 Large Eggs
  • 1 cup (218 g) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups (180 g) Grated Carrots
  • 3/4 cup (92 g) Chopped Pecans
  • 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
  • 1 8oz can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.)

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out......carrot cake has a tendency to stick so be sure to use the paper.
  3. Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
  4. In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
Full Directions : Click here




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