Ingrédients pour Eva Rae's Carrot Cake
- Canola Oil
- 2 1/2 cups granulated sugar (1/2 cup for burnt sugar, 1 3/4 cups for batter)
- 2 1/2 cups all-purpose flour
- Baking Powder
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 4 large eggs
- Vanilla Extract
- 2 cups grated carrots
- Pecans
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Comment préparer Eva Rae's Carrot Cake
- Make burnt sugar: In a small skillet over medium heat, cook 1/2 cup granulated sugar, stirring occasionally, until melted and a deep amber color. Immediately pour into a large mixing bowl and set aside. (Careful, it's hot!)
- Combine wet ingredients: Add 1 cup vegetable oil and 1 3/4 cups granulated sugar to the bowl with the burnt sugar. Whisk until well combined.
- Whisk dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, and 1/2 teaspoon salt.
- Combine wet and dry: Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Add 4 large eggs one at a time, alternating with the remaining dry ingredients, mixing until just combined after each addition.
- Fold in remaining ingredients: Gently fold in 2 cups grated carrots, 1 cup chopped walnuts or pecans (optional), and 1 teaspoon vanilla extract.
- Bake: Pour batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and frost: Let the cake cool completely in the pan before frosting with Eva Rae's Cream Cheese Frosting (recipe #119543).
Nutrition Information (Approximate per serving)
Sodium
202 g
Sugar
1694g
Fat
134g
Carbs
213g
