Our Favourite Scratch Carrot Cake Recipe!
公開日:2022/06/15 / 最終更新日:2022/06/15
– 2 1/2 cups (325g.) all purpose flour
– 1 1/2 teaspoons baking soda
– 1 1/four teaspoons baking powder
– 2 teaspoons ground cinnamon
– 1/2 teaspoon salt
– 2 cups ( 400g ) sugar
– 4 giant eggs
– 1 cup vegetable oil (218g)
– 1 teaspoon vanilla extract
– 2 cups (180g) grated (small items) carrots (don’t use packaged pre-shredded carrots, they are too dry)
– 3/4 cup (92 g) chopped pecans
– 3/4 cup (50g) coconut (non-compulsory)( we used Baker’s Angel Flake sweetened coconut)
– 1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid.
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Chop your large carrots into ½” thick rounds. As a result of carrots are round and are likely to roll around on the cutting board, I do my finest to ensure my cutting board doesn’t slide, so I like to make use of my favourite sharp knife and place a damp paper towel under my reducing board.
Place carrots into a microwave protected dish, like a pyrex and then add just couple tablespoons of water.
Cowl the dish with a microwave protected lid or a big plate and microwave on high for 3 minutes.
Check for doneness. If carrots are still a bit of crunchy, continue cooking in 30 second intervals. Then drain, as soon as tender.
Transfer the carrots to a serving dish and high with a pat of butter, flaky salt, black pepper and minced herbs for the best microwave steamed carrots.
Instruments Used on this Recipe
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