This is no fail recipe. No matter how many ways we have varied the recipe it comes out great. You do want to make sure that the batter is not too thin and definitely not too dry or wet.
If you want to really spice it up add about 50 grams of fresh ginger. 100 grams of fresh ginger root if you like it really spicy. This work best if you puree the sliced ginger in a food processor or blender with some of the other wet ingredients. We have a Blendtek blender that is heavy duty. It is similar to a VitaMix blend in its power and capability. It really pulverizes anything! If you don't have any power equipment, you could also grate the ginger and that would work just fine. You will have bigger chunks of ginger however.
There are so many variations to this basic recipe that can take this basic recipe for carrot cake in different directions. Visit us in the future and see some of the variations of this recipe that will give you new ideas of what a great carrot cake can be.
Ingredients
- 2 cups (280 grams) unbleached White Flour
- 1 cups (100 grams) MoreFiber™
- 1 1/2 teaspoon baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger(optional)
- 4 large eggs
- 3/4 pound (340 grams) fresh, raw carrots (yields about 2 1/2 cups grated)
- 2/3 cup (160 ml) safflower, vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1/2 cup crushed pineapple
- 1 cup (100 grams) walnuts, chopped(optional)
Cream Cheese Frosting:
- 1/4 cup (57 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 3 Teaspoons(6 packets)NuStevia White Stevia Powder or 1 1/2 teaspoon(3 packets) NuStevia No Carbs Blend or 1/8 tsp Pure NuStevia White Stevia Powder
- 1 teaspoon (4 grams) pure vanilla extract
- Juice of 1/2 of a lemon
- finely grated lemon zest of one lemon
Directions
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray cake pans. Optional: Line the bottoms of the pans with parchment paper.
Grate fresh carrots.. Set aside.
In a separate bowl combine the flour, MoreFiber, baking soda, baking powder, salt, and ground cinnamon. Set aside. Tip: Get a container that can hold about 10 cups of flour with a lid. Combine dry ingredients for recipes by putting dry ingredients in with lid on and shaking rigorously. This really combines the dry ingredient well and adds air. Kind of like sifting!
In bowl of electric mixer (or with a hand mixer), beat the eggs about 1 minute. Add oil, vanilla, and pineapple and mix for about 1 minute. Add carrots and nuts and mix another minute. Add the flour mixture and beat until the flour is mixed well, but do not overmix. Consistency of the batter should be not too wet and not too dry. Firm but moist. You should be able to have the mixture flow slowing into the pan with a spatula. Evenly divide(if using 2 pans) the batter between the two prepared pans and bake 25 to 30 minutes(Bake in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. 30 to 40 minutes) or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Cover and refrigerate any leftovers.
Cream Cheese Frosting:
Blend in a large bowl with either a mixer or with a large fork or spatula. Spread mixture over the top of the cake.
Makes 10-12 Servings.
