Carrot Cake
Yield: Serves 8
Ingredients:
  • 4 eggs
  • 2 cups whole wheat all-purpose flour, plus 1 tablespoon for dusting
  • 2 cups sugar
  • 4 cups carrot, peeled and grated on the small holes of a box grater
  • 1 cup walnuts, chopped
  • 1 cup oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • pinch of salt
Instructions:

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set the flour mixture aside.

Using an electric mixer, beat the eggs, oil, vanilla extract and sugar until smooth, about 20 seconds. Add the flour mixture and mix well. Fold in grated carrots and walnuts.

Preheat oven to 350 degrees F.

Grease a 8x11-inch baking pan. Dust with flour.

Spoon the batter into the pan. Bake on the middle rack of the oven until toothpick or skewer inserted into center of cake comes out clean, about 50-60 minutes.

Remove from oven and let it cool in the pan for 15 minutes. Then run a thin-bladed knife around the edges to loosen.

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