Ingredientes para Golden Moist Carrot Cake
- Walnuts
- 2 tablespoons unsalted butter (melted)
- 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Nonstick Cooking Spray
- Self Rising Flour
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Allspice
- 1 tablespoon orange zest
- Eggs
- 2 large egg yolks
- Light Brown Sugar
- Canola Oil
- Pure Vanilla Extract
- 1/4 cup orange juice
- 2 cups grated carrots
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Golden Moist Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Golden Moist Carrot Cake
- **Prep the Oven:** Preheat oven to 350°F (175°C). Position a baking stone on a rack in the lower third of the oven.
- **Roast the Nuts:** Spread 1 cup chopped walnuts or pecans on a baking sheet. Place on the preheated baking stone and roast for 10-12 minutes, or until fragrant.
- **Butter the Nuts:** Remove from oven and immediately stir in 2 tablespoons melted unsalted butter and 1/4 teaspoon salt. Set aside to cool.
- **Prep the Cake Pans:** Generously grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles, and lightly grease the parchment.
- **Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon salt. Add 1 tablespoon orange zest.
- **Wet Ingredients:** In a separate bowl, whisk together 4 large whole eggs, 2 large egg yolks, and 1 1/2 cups packed light brown sugar until well combined. Add 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1/4 cup orange juice. Whisk until smooth.
- **Combine Wet and Dry:** Make a well in the center of the dry ingredients. Gradually add the wet ingredients, mixing gently until just combined. Do not overmix.
- **Add Carrots and Nuts:** Fold in 2 cups grated carrots and the roasted nuts.
- **Pour and De-Air:** Pour batter evenly into the prepared pans. Gently tap each pan 4 inches above the counter to release large air bubbles.
- **Bake:** Place both pans on the baking stone. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool in Pans:** Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- **Level and Frost:** Once completely cool, carefully level the tops of the cakes if needed. Slice each layer horizontally in half, creating 4 layers. Frost with your favorite cream cheese frosting (Recipe #357351 recommended).
- **Serve & Enjoy:** Slice and serve your delicious Golden Moist Carrot Cake!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
150g
Fat
22g
Carbs
20g
