https://deltanine.net/mw/index.php?action=history&feed=atom&title=Carrot_Cake_recipe 2026-07-27T02:29:32Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Carrot_Cake_recipe&diff=167&oldid=prev 2013-07-25T08:08:02Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Carrot_Cake_recipe&diff=166&oldid=prev 2010-06-26T19:10:58Z

<p>Created page with &#039;===Ingredients=== *1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped *3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) *2 cups (260 grams) all-p…&#039;</p> <p><b>New page</b></p><div>===Ingredients===<br /> *1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped<br /> *3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)<br /> *2 cups (260 grams) all-purpose flour<br /> *1 teaspoon baking soda<br /> *1 1/2 teaspoons baking powder<br /> *1/2 teaspoon salt<br /> *1 1/2 teaspoons ground cinnamon<br /> *4 large eggs<br /> *1 1/2 cups (300 grams) granulated white sugar<br /> *1 cup (240 ml) safflower, vegetable or canola oil<br /> *2 teaspoons pure vanilla extract<br /> <br /> ====Note:=== For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.<br /> ===Cream Cheese Frosting:===<br /> <br /> 1/4 cup (57 grams) unsalted butter, room temperature<br /> <br /> 8 ounces (227 grams) cream cheese, room temperature<br /> <br /> 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted<br /> <br /> 1 teaspoon (4 grams) pure vanilla extract<br /> <br /> finely grated lemon zest of one lemon<br /> <br /> Garnish: (Optional)<br /> <br /> 1 cup (100 grams) toasted and finely chopped walnuts or pecans<br /> <br /> ===Direction===<br /> #Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.<br /> #Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans<br /> and line the bottoms of the pans with a circle of parchment paper. <br /> #Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.<br /> #Let cool and then chop coarsely.<br /> #In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.Set aside.<br /> #In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).<br /> #Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).<br /> #Add the oil in a steady stream and then beat in the vanilla extract.<br /> #Add the flour mixture and beat just until incorporated.<br /> #With a large rubber spatula fold in the grated carrots and chopped nuts.<br /> #Evenly divide the batter between the two prepared pans and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. <br /> #Remove from oven and let cool on a wire rack.<br /> #After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. <br /> <br /> ===Cream Cheese Frosting:===<br /> #In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps.<br /> #Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. <br /> #Beat in the vanilla extract, and lemon zest.</div>

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