22 May Carrot Cake / Cupcake
Dry Ingredients:
228g 1 Cup C9 All-Purpose Baking Mix
3g ½ Tsp Salt
7g 1 ½ Tsp Baking Soda
4g 1 Tsp Cinnamon
Wet Ingredients:
200g ½ + ⅓ Cup Sugar
160g ⅔ Cup Canola Oil
150g 3 Eggs
5g 1 Tsp Vanilla
200g ½ + ⅓ Cup Carrots, grated
Batch Yield: – Two 5” round cake pans or 10 Cupcakes
Method:
- Preheat oven to 350°F
- In a small bowl sift together dry ingredients, set aside
- In a medium bowl, mix the sugar and eggs until the sugar has dissolved
- Add in the oil and vanilla to the eggs and sugar mixture
- In three stages, incorporate the dry ingredients, until fully incorporated
- Gently fold in grated carrots
- Scoop batter evenly into two pans or prepared lined cupcake pan.
- Bake for 21-27 minutes, or until an inserted skewer comes out clean
