RCI-BR.004.0097.001
Carrot Cake Trinidad
Carrot Cake Trinidad from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1/4 tsp
- 1 1/4 cups
- 3/4 cup
- 3 unit
- 1 tsp
- 1 3/4 cups
- 1 cup
- Optional: 1 (8-ounce) can crushed pineapple undrained and/ or 1 cup NESTLE TOLL HOUSE semi-sweet chocolate Mini Morsels.1 unit
Method
1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
2
Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3
Whisk sugar, vegetable oil, and eggs together in a large bowl until well combined and slightly pale, about 2 minutes.
4
Stir vanilla extract into the wet mixture.
5
Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
6
Fold shredded carrots and chopped nuts into the batter until evenly distributed. If using, fold in crushed pineapple and/or chocolate mini morsels.
7
Pour the batter into the prepared pan and smooth the top with a spatula.
8
Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
35 minutes
9
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.