Carrot Cake Recipe
Ingredients
| CAKE | ||
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Ground cinnamon | 2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 2 Large | |
| Egg whites | 2 Large | |
| Sugar | 2 Cup (16 tbs) | |
| 1 cup prune puree | ||
| 1/3 cup vegetable oil, preferably canola oil | ||
| Carrots | 2 Cup (16 tbs), grated | |
| 1 8-oz. can crushed pineapple, thoroughly drained | ||
| Walnuts | 1/4 Cup (16 tbs), chopped | |
Directions
To make cake: Coat the inside of three 9-inch round layer-cake pans with nonstick cooking spray.
Line the bottoms with wax paper; set aside.
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together eggs and egg whites.
Add sugar, prune puree and oil and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool for 5 minutes in the pan on a rack.
Loosen edges and invert cakes onto racks.
Peel off paper and cool completely.
Line the bottoms with wax paper; set aside.
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together eggs and egg whites.
Add sugar, prune puree and oil and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool for 5 minutes in the pan on a rack.
Loosen edges and invert cakes onto racks.
Peel off paper and cool completely.
Chef
