Dessert

JoyOfBaking.com Carrot Cake (no frosting) is for Dessert.

JoyOfBaking.com Carrot Cake (no frosting) takes several minutes to prepare.

JoyOfBaking.com Carrot Cake (no frosting) takes several minutes to cook.

JoyOfBaking.com Carrot Cake (no frosting) makes 117 servings.

The ingredients for JoyOfBaking.com Carrot Cake (no frosting) are:

Carrot Cake Recipe:

1 cup (100 grams) pecans, toasted and coarsely chopped
3/4 lb (340 grams) raw carrots (2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon (4.6 grams ) baking soda
1 1/2 teaspoons (6.9 grams) baking powder
1/2 teaspoon (3 grams) salt
1 1/2 teaspoons (3.45 grams) ground cinnamon
4 large eggs (200 grams)
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml/grams) safflower, vegetable or canola oil
2 teaspoons (8.4 grams) pure vanilla extract

Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.

Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes

Here is how you make JoyOfBaking.com Carrot Cake (no frosting):

Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.Peel and finely grate the carrots. Set aside.In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.Serves 10 - 12.Number of Servings: 117Recipe submitted by SparkPeople user A4MYANGELS.

The nutritional information for JoyOfBaking.com Carrot Cake (no frosting) is:

• Servings Per Recipe: 117
• Amount Per Serving
• Calories: 46.2

• Total Fat: 2.9 g
• Cholesterol: 7.4 mg
• Sodium: 31.7 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.3 g
• Protein: 0.6 g