Carrot Cake Recipe

Inspired by Sumittra Thai Cuisine

Time1h 30m

Serves12

Lightly spiced carrot cake layered with cream cheese frosting

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Ingredients

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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 Ground nutmeg

1/2 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 whole Large eggs

2 tsp Watkins vanilla extract

3 cups Shredded carrots

1 cup Chopped walnuts (optional)

Method

Cake Directions

Prepare the Oven and Pans

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 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients

In another bowl, beat together the oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded carrots and walnuts if using.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.