Scrumptious Carrot Cake

Scrumptious Carrot Cake

Scrumptious Carrot Cake

1 hour

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Details
  • Serving Size:   12
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   18 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 teaspoon baking soda
  • 1 ¼ c canola oil
  • 3 cups grated carrots
  • 4 large eggs, RT
  • 1 1/2 cups flour
  • 1 c granulated sugar
  • ½ t ground cardamom, optional
  • 2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 t ground nutmeg
  • 1 c light brown sugar
  • 1/2 cup raisins
  • 1 ½ t salt
  • 2 t vanilla
  • 1/2 cup walnuts
Instructions

Preheat your oven to 350F. Line an 8" cake tin with parchment and spray with a non-flavored cooking spray. If you are making cupcakes, place liners in your cupcake tin. Set this aside.In a large bowl, mix the sugars, salt, oil, and vanilla using a whisk and making sure no lumps remain.

Add in the eggs, one at a time and whisk well, incorporating each before adding the next.In a separate bowl, using a clean whisk, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if using).

Whisking removes the lumps, if any, and helps blend the dry ingredients.Once well whisked, place half of the dry ingredients into the wet ingredients and whisk to combine.

Add the grated carrots and mix this in.Then fold in the remaining dry ingredients. Chop your nuts finely, if you are using them.I like to toss my add-ins (for example raisins and walnuts or other fruit and nuts) in about 1 T of flour to coat. This helps to prevent the add-ins from sinking to the bottom of the cake during baking. Fold your add-ins into your batter.

Pour the batter into the prepared cake or cupcake pans and bake, following the baking times listed here: Cupcakes: 18-20 minutes, 8" cakes: 34-36 minutes

Check that your cakes are done using the toothpick test.

Let them cool in their pans until they reach room temperature. Then frost as desired.

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