Carrot Cake
NutriMill
30 minutes
Dessert
The timeless delight of carrot cake - moist, flavorful, and topped with cream cheese frosting.
Ingredients
- 3 Cups Carrots, Shredded
- 2 1/2 Cups Unbleached Flour
- 2 1/4 Cups Whole Wheat Pastry Flour
- 1 tsp Ground Cinnamon
- 1/4 tsp Fresh Ground Nutmeg
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 Sticks Unsalted Butter
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup Water
- 1 Cup Chopped Pecans
Featured Products
- White Universal Plus
- Wire Whips
- Large Slicer Shredder Attachment
Directions
- Use the Large Slicer Shredder attachment to grate the peeled carrots, set aside. In a medium bowl, sift flours, cinnamon, salt, baking powder, baking soda, and nutmeg. In Bosch mixer, using the wire whips, cream softened butter and sugars on Speed 3 until light and fluffy.
- Add eggs, one at a time, beating well after each addition and scraping the bowl with a spatula as needed. Beat 1 minute after each egg is added. Add vanilla, water, and carrots. Beat until well combined (about 2 minutes).Pulse the “M” switch while adding the flour mixture, followed by the pecans.
- Divide batter evenly into two greased and floured 9” cake pans. Bake at 350ºF for 30 minutes or until golden brown and a toothpick inserted into the centers comes out clean.
- Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cake to loosen. Turn out cakes onto rack. Turn right side up, and let cool completely before frosting.