#200 grams to cups and oz full

After baking, let the layers cool then frost with your favorite frosting. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done.

Add carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots, and if I’m using them, the nuts and raisins.

(We use the same method when making this cinnamon coffee cake, our pineapple upside-down cake, and this buttery blueberry cake.

Fold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two - wet and dry ingredients - together until I don’t see any large streaks of flour.

Then I whisk all the wet ingredients together in another bowl.

Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended.

The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. These are completely optional, so go with what you love. Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. So if you’re making the cake and start to second-guess the number of carrots called for in our recipe below, don’t. After baking and letting it cool, we were a little disappointed. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. Lots of carrots make this the best carrot cake. You can, just keep in mind that the amount we specify will produce the moistest cake. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe.

I love a combination of white and brown sugar, but you can use one or the other. Sugar makes the cake moist, light, and delicious. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)

Oil keeps the cake nice and moist - any neutral-flavored oil will work. Salt, cinnamon, and vanilla extract make the cake taste amazing. We don’t add baking powder, the cake does not need it. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.īaking soda helps the cake to rise. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.

#200 grams to cups and oz full

The ingredients you need for this cake are simple and I bet you have quite a few of them already in your kitchen! The full recipe is below, but here is a quick overview: Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.

You can make this cake quickly without lots of fancy equipment.

Thanks to this easy recipe, we fell in love. It wasn’t something either of us grew up eating. It wasn’t until recently that we realized just how much we love carrot cake. This carrot cake is quick, easy to make, and utterly delicious. Related: If you are looking to make cupcakes, see our easy carrot cake cupcakes inspired by this cake.