My Favorite Carrot Cake Recipe – Sally’s Baking Addiction


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2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional. )*

1 and 1/2 cups (300g) packed gentle or dark brown sugar

1/2 cup (100g) granulated sugar

1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*

four large eggs

3/four cup (133g) easy unsweetened applesauce

1 teaspoon pure vanilla extract

2 and 1/2 cups (312g) all-goal flour (spoon & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons floor cinnamon

1 teaspoon floor ginger

1/four teaspoon ground nutmeg

1/four teaspoon ground cloves

2 cups (260g) grated carrots (about 4 massive)

Anytime you roast one thing, it teases out the inherent sweetness. You are most likely picturing a sweet and juicy roast beef, but it surely turns out, the same precept works especially effectively in vegetables. As you roast a given vegetable, its water content slowly starts to evaporate, and in flip, its natural sugars turn out to be more concentrated, making for something considerably more gratifying (and mouthwatering, for that matter) to eat than, say, a uncooked korean carrot slicers.

You may roast these at a number of oven temperatures (when you select to go that route), however 375°F is my favourite. It allows them to get gloriously caramelized, without drying them out, or burning them. Your oven roasted carrots will probably be ready in 30-40 minutes, relying on how thick the carrots are, stirring about 17-20 minutes into the cooking time.

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