Carrot Cake Recipe
Carrot & pineapple, spiced rum & ginger crème, toasted pecan
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Preheat 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 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Combine Mixtures
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- 5
Add Pecans
Fold in the toasted pecans into the batter.
- 6
Bake
Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool and Serve
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
