Carrot Cake
Carrot Cake
Rating: (1 rated)
  • 11/2 cups (375 ml) unbleached all-purpose flour
  • 2 teaspoons (10 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 1/4 cup (60 ml) honey
  • 3/4 cup (180 ml) sugar
  • 1/2 cup (125 ml) canola oil
  • 11/2 cups (375 ml) peeled and grated carrots
  • 1/2 cup (125 ml) dried cranberries
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper. Set aside.
  • In a bowl, combine flour, baking powder and salt.
  • In another bowl, beat eggs, honey and sugar with an electric mixer until it forms a ribbon, about 10 minutes. Drizzle in oil. Add dry ingredients, carrots and cranberries and mix thoroughly. Pour into prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. Let completely cool before icing.
  • Description
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