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Home / Carrot Cake

Carrot Cake

Carrot Cake

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Beginner

Ingredients

1020g (36.0oz)
34g (1.2oz)
19g (0.7oz)
19g (0.7oz)
14g (0.5oz)
5.6g (2.0oz)
1105g (39.0oz)
907g (32.0oz)
680g (24.0oz)
340g (12.0oz)
1020g (36.0oz)

Method of Preparation

  1. Sift together bread flour, baking powder, baking soda, cinnamon, salt and nutmeg.
  2. Place sugar and oil in a bowl and combine using a paddle.
  3. Add eggs slowly to sugar and oil mixture using a paddle.
  4. Add sifted ingredients into sugar-oil mixture, combine thoroughly.
  5. Fold in carrots and .
  6. Fill 9 inch cake pans with 2 pounds, 3 ounces of batter then bake at 176°C/350°F.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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