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The carrot cake is a rather surprising cake, being made with carrots. However, it is a real success and is today an essential dessert! To make you discover it, Mon Magasin Général gives you its American version carrot cake recipe…
Ingredients
1 ½ cups flour
⅔ cup sugar + ⅓ cup brown sugar
1 ½ teaspoon baking soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon all-spice mixture
½ teaspoon salt
½ cup of vegetable oil
3 large eggs
1 ½ cups finely grated carrots
1 cup coarsely chopped nuts
1 cup blond raisins
½ cup applesauce
Material:
A 13 x 9-inch rectangular pan
Preparation
Oil and flour your mold (note 1). (or cover it with parchment paper/parchment paper in Quebec). Obviously, this step is not necessary if your mold is made of silicone.
Preheat your oven to 180 ° C (350 ° F, Th. 6).
In a large bowl, mix the first 9 ingredients together.
Add while mixing the oil and eggs well one by one.
Then gently stir in the carrots, nuts, raisins, and applesauce. Do not mix too much.
Pour the dough into the mold and bake for 30 to 35 minutes.
Let cool in the pan on a wire rack.
If you are using frosting, spread it over.
Cut the cake into squares and enjoy!
Notes on the recipe
1. To oil and flour a mold: brush the bottom and walls with oil (using a kitchen brush or a piece of absorbent paper soaked in oil). Pour two spoonfuls of flour into the mold, shake and tilt to put the flour everywhere. Finally, invert it and tap it lightly to remove the excess flour. Well, it's very easy. Your American carrot cake won't stick after baking! 🙂
You can replace the applesauce with another one, fruit or pieces of canned pineapple, drained and crushed.
You can use two round molds 23 cm (9 inches) in diameter each.
Source of the recipe: recipe slightly adapted from one of my American reference books: Joy Of Cooking.
Ingredients
1 ½ cups flour
⅔ cup sugar + ⅓ cup brown sugar
1 ½ teaspoon baking soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon all-spice mixture
½ teaspoon salt
½ cup of vegetable oil
3 large eggs
1 ½ cups finely grated carrots
1 cup coarsely chopped nuts
1 cup blond raisins
½ cup applesauce
Material:
A 13 x 9-inch rectangular pan
Preparation
Oil and flour your mold (note 1). (or cover it with parchment paper/parchment paper in Quebec). Obviously, this step is not necessary if your mold is made of silicone.
Preheat your oven to 180 ° C (350 ° F, Th. 6).
In a large bowl, mix the first 9 ingredients together.
Add while mixing the oil and eggs well one by one.
Then gently stir in the carrots, nuts, raisins, and applesauce. Do not mix too much.
Pour the dough into the mold and bake for 30 to 35 minutes.
Let cool in the pan on a wire rack.
If you are using frosting, spread it over.
Cut the cake into squares and enjoy!
Notes on the recipe
1. To oil and flour a mold: brush the bottom and walls with oil (using a kitchen brush or a piece of absorbent paper soaked in oil). Pour two spoonfuls of flour into the mold, shake and tilt to put the flour everywhere. Finally, invert it and tap it lightly to remove the excess flour. Well, it's very easy. Your American carrot cake won't stick after baking! 🙂
You can replace the applesauce with another one, fruit or pieces of canned pineapple, drained and crushed.
You can use two round molds 23 cm (9 inches) in diameter each.
Source of the recipe: recipe slightly adapted from one of my American reference books: Joy Of Cooking.
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