22 May Carrot Cake / Cupcake
Dry Ingredients:
1 Cup (160g) C9 All-Purpose Baking Flour
½ Tsp (3g) Salt
1 ½ Tsp (7.5g) Baking Soda
1 Tsp (2.5g) Cinnamon
Wet Ingredients:
½ + ⅓ Cup (167g) Sugar
⅔ Cup (150g) Canola Oil
3 Eggs (150–156g)
1 Tsp (5g) Vanilla
½ + ⅓ Cup (95g) 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
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.