CARROT CAKE Recipe

Name: South City Kitchen Midtowns CARROT CAKE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 0.5 tsp salt; 1 cup vegetable oil; 4 pcs large eggs; 3 cups grated carrots; 1 cup chopped pecans; 1 cup sundried raisins; 1 cup crushed pineapple (drained)

Inspired by South City Kitchen Midtown

Time1h

Serves12

pecans, sundried raisins, pineapple crème anglaise, confit pineapple, cream cheese icing

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Ingredients

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Carrot Cake Ingredients

2 cups 00 bread flour

1 1/2 cups granulated sugar

2 tsp Baking powder

1 tsp baking soda

1 tsp Ground cinnamon

1/2 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 pcs Large eggs

3 cups grated carrots

1 cup chopped pecans

1 cup sundried raisins

1 cup crushed pineapple (drained)

Method

Carrot Cake Directions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

Combine Wet Ingredients

In another bowl, mix the vegetable oil and eggs until well combined.

Combine Mixtures

Add the wet ingredients to the dry ingredients and stir until just combined.

Add Carrots and Nuts

Fold in the grated carrots, chopped pecans, sundried raisins, and crushed pineapple.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

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