Friday, March 29, 2013

Carrot Cake


4 Eggs
1 cup Canola oil
1 1/2 cups Sugar
4 Tbsp Sour cream
1/2 Tbsp Vanilla extract

2 cups All Purpose flour
1/4 tsp Salt
2 tsp Baking powder
2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg

1 cup Grated carrot
1/2 cup Chopped Walnuts


1. Preheat oven to 325 degrees F. Spray a 9 inch spring form pan. Then trace the pan onto parchment paper and cut a circle to fit inside the pan. This will keep the cake from sticking to te bottom.

2. In a large bowl or Kitchen Aid mixer, beat together the eggs, oil, sugar, sour cream and vanilla until smooth and light. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the grated carrots and walnuts. Pour batter into the pan.

3. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown to quickly, you may cover it with tin foil.

4. Cool for 10 minutes, then turn the cake onto a wire rack and cool completely before frosting.

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