Regal Carrot Cake
Yield
1 cakePrep
15 minCook
80 minReady
160 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 3 ⅓ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
cinnamon
|
|
| 4 | large |
eggs
beaten |
|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
carrots
raw, finely grated |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 789 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
nutmeg
|
|
| 1E+1 | ml |
cinnamon
|
|
| 4 | large |
eggs
beaten |
|
| 355 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
carrots
raw, finely grated |
|
| 237 | ml |
pecans
chopped |
|
Directions
In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Make a well in center.
Combine eggs, oil and vanilla; pour into the well.
Beat with a large wooden spoon until batter is smooth.
Fold in grated carrots and pecans.
Turn into a well-greased and floured 10 inch tube pan.
Bake in 325 degree F oven for 1 hour and 20 minutes or until top springs back when lightly pressed with fingertips.
Cool cake on rack for 1 hour.
Remove cake from pan and frost with orange cream cheese frosting.
