Carrot Cake Recipe
Chantilly Cream Cheese Frosting, Apricot Gelee, Ginger Butterscotch Emulsion
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Ingredients
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Carrot Cake
Method
Carrot Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts (if using) until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.