Carrot Cake / Cupcake - Cloud 9 Gluten Free
858
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Carrot Cake / Cupcake

Carrot Cake / Cupcake

Dry Ingredients:

228g               1 Cup                                     APBM
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