carrot cake
Marianna Fletcher a noté ★ 7/10
3 1/4 cups all purpose flour 2 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon cinnamon 1 cup suqar 1 cup brown sugar 1 1/2 cups milk 1 cup oil 3 1/2 cups carrots grated 1/2 cup walnuts chopped 1/2 cup raisins Optional Or 400g carrots 300g flour 4eggs 150ml oil 150g nuts 200g sugar 1 vanilla essence 1 teaspoon cinnamon 1 teaspoon baking powder 1 pinch of salt Cream cheese icing 180g cream cheese 30g icing sugar Walnuts optional 25g Cook 180 degrees for 25-30mins Instructions Preheat the oven to 180C/350F Grease two 8-inch cake pans and ine them with parchment paper. Set aside. 2 In a large mixing bowl, add the flour, baking powder, baking soda, and cinnamon, and mix well. In a separate bowl, whisk together the sugar, coconut sugar, milk of choice, and melted coconut oil, until glossy and smooth. Combine your wet anc dry ingredients and mix until iust incorporated. Fold through your shredded carrots, nuts, and raisins Distribute vour cake batter evenl amongst the two cake pans. Ba In a large mixing bowl, add the flour baking powder, baking soda, and cinnamon, and mix well. In a separate bowl, whisk together the sugar, coconut sugar, milk of choice, and melted coconut oil, until glossy and smooth. Combine your wet anc dry ingredients and mix until just incorporated. Fold through your shredded carrots, nuts, and raisins Distribute your cake batter evenly amongst the two cake pans. Bake for around 40 minutes, until a skewer comes out clean. 3 Allow the cakes to cool in the pa completely. Once cooled, you can frost them, if desired