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Intro
Slowly drizzle in canola oil
Transfer to a medium-sized mixing bowl
Add carrots and flour and stir until combined
Add spices
If you like raisins or walnuts in your carrot cake, add them at this point
Bake at 350 degrees for 35-40 minutes
Allow cake to cool for 10 minutes before removing from pan and inverting onto cooling rack to continue to caramelize
Icing the cake
Taste Test
Introduction
In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
Add eggs, one at a time, stirring well after each addition.
Stir in carrots and nuts (if using) until ingredients are well-combined.
Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs). Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.