Carrot Cake Recipe - a-azmi health

Carrot Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 1 1⁄2 cups granulated sugar
• 1⁄4 cup packed brown sugar (dark or light)
• 1 1⁄2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄4 teaspoon ground ginger
• 2 cups finely grated peeled carrots (about 5-6 medium), packed
• 1 cup sweetened coconut flakes
• 1 cup raisins (optional)
• 1 (8 oz) can crushed pineapple, drained, reserving 1 tablespoon juice
• 1 1⁄2 cups chopped walnuts or pecans
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest (from 1 orange)
• 3 extra large eggs

Directions

1. Preheat oven to 350°F. Prepare two 9-inch cake pans by coating with nonstick baking spray and lining the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, and all spices.
3. Peel and finely grate the carrots. You should have 2 packed cups. Grate them no larger than 1⁄4 inch pieces.
4. In a medium bowl, mix together the carrots, orange zest, drained pineapple, raisins (if using), coconut, and nuts.
5. To the carrot mixture, add the oil, vanilla, eggs one at a time, and 1 tablespoon reserved pineapple juice. Mix well after each addition.
6. Slowly add the wet ingredients to the dry ingredients and mix for about 1 minute until thoroughly combined. Do not overmix.
7. Evenly divide the batter between the prepared cake pans. Smooth the tops.
8. Bake for 35-40 minutes, rotating pans halfway through bake time, until a toothpick inserted in the center comes out clean.
9. Let cakes cool completely before assembling and frosting.