CARROT CAKE

Carrot Cake image

Provided by Kim Ima

Categories Cake Dessert Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes a double-layer 9-inch round cake, one 9 by 13-inch cake, or 24 cupcakes

Number Of Ingredients 12

Ingredients

1 pound carrots (6 or 7 large carrots), peeled
2 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1/2 cup packed dark brown sugar
1 1/4 cups vegetable oil
4 eggs, lightly beaten

Steps:

1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.
2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots-not too big, not too fine.
3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.
4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean.
5 Cool completely, then frost cream cheese frosting.

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