Carrot Cake Recipe

Inspired by The Pit Authentic Barbecue

Time1h 30m

Serves12

Slice with cream cheese frosting, pecans, and caramel

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Ingredients

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Cake Ingredients

2 cups 00 bread flour

2 cups granulated sugar

2 tsp Baking powder

1 tsp Baking soda

2 tsp Ground cinnamon

1 tsp Celtic sea salt

1 cup Tuscany sunflower oil

4 pieces Large eggs

2 tsp Watkins vanilla extract

3 cups Grated carrots

1 cup Chopped pecans

Method

Baking Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour 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 until well combined.

Combine Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and chopped pecans.

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 in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.