Ingredientes para No Oil Carrot Cake
- White Sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- Walnuts
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Cómo preparar No Oil Carrot Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, 10 inch tube pan, or bundt pan.
- In a large bowl, beat together 2 cups granulated sugar and 4 large eggs until thick and pale yellow (about 5 minutes with an electric mixer).
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 3 cups grated carrots and 1 cup chopped walnuts or pecans (or raisins, or a combination).
- Pour batter into the prepared pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 55 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
212g
Fat
7g
Carbs
27g
