Recipes Sites Ingredients

Carrot Spice Cake

Source

Ingredients

  • 187 g all-purpose flour
  • 198 g granulated sugar
  • 80 g brown sugar
  • 9g (1/2 T) baking soda (too much? try 3g (1/2 t) instead)
  • 1 t ground cinnamon
  • 1/4 t ground allspice
  • 1/8 t ground nutmeg
  • 1/8 t ground cloves
  • 1 t salt
  • 2 eggs
  • 150 g vegetable oil
  • 1 t vanilla extract
  • 75 g grated carrots
  • 4 oz carrot puree (baby food–trust me!)
  • 42 g shredded coconut, sweetened
  • 1/2 recipe of Caramel Buttercream Frosting

Method

  • Preheat oven to 350 degrees. Butter/oil two 6" cake pans. Put a fitted round piece of parchment paper into the bottom of each pan.
  • In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  • In a separate bowl, whisk together eggs, oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
  • Split batter evenly between the two cake pans and bake for 35-45 minutes, or until a cake tester comes out clean.
  • Remove from oven and drop the pan on the countertop or floor to help flatten the top. Allow to cool in pan for 15 minutes.
  • Remove cake from pan and refrigerate for at least two hours
  • Slice the uneven tops so the cakes are flat.
  • Put the first cake on a plate with wax paper pieces that you can remove at the end to leave the plate clean.
  • Put a glob of frosting on the cake and spread it around to cover the top
  • Put the second cake on top, bottom up
  • Spread More frosting on top and on the sides
  • Chill for an hour or so to set up the frosting

Method 2

  • Preheat Anova oven to 340 F, 30% steam. (try 325F 30% steam)
  • Butter/oil three 6" cake pans. Put a fitted round piece of parchment paper into the bottom of each pan.
  • In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  • In a separate bowl, whisk together eggs, oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
  • Split batter evenly between the two cake pans and bake for 25 minutes, or until a cake tester comes out clean.
  • Remove from oven and drop the pan on the countertop or floor to help flatten the top. Allow to cool in pan for 15 minutes.
  • Remove cake from pan and refrigerate for at least two hours
  • Slice the uneven tops so the cakes are flat and will stack without gaps
  • Put the first cake on a plate with wax paper pieces that you can remove at the end to leave the plate clean.
  • Put a glob of frosting on the cake and spread it around to cover the top
  • Put the second cake on top, bottom up
  • Spread More frosting on top and on the sides
  • Chill for an hour or so to set up the frosting