Carrot
Cake
SUMMARY
Yield: 2 (two) 9-inch cakes
Prep time: 15 - 30 minutes
Cook time: 30 - 45 minutes
Total time: 45 - 75 minutes
RECIPE INGREDIENTS
200g (1 cup) thawed Zero Egg Liquid
270g (2 cups) carrots, finely grated
200g (3/4 cup) applesauce
300g (2 ½) cups all-purpose flour
4g (2 tsp) ground cinnamon
4g (2 tsp) ground ginger
1g (1/2 tsp) nutmeg
14g (1 Tbsp) baking soda
6g (1 ½ tsp) salt
195g (1 cup) granulated sugar
175g (3/4 cup) brown sugar
10g (2 tsp) vanilla extract
80g (1/3 cup) sunflower or canola oil
Optional: ½ cup golden raisins + 45g (3 Tbsp) rum
RECIPE PREPARATION
Preheat oven to 375 F.
Lightly coat two 9”-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray.
Combine carrots and applesauce in a medium bowl.
If using raisins and rum, heat together in a small saucepan over low heat just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15 - 20 minutes.
Whisk flour, cinnamon, ginger, nutmeg, baking soda, and salt in a large bowl.
Using an electric mixer or stand mixer on high speed, mix room temperature Zero Egg Liquid, granulated sugar, brown sugar, vanilla, and oil for 30 seconds.
Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth.
Fold in raisins. Scrape batter into prepared pans.
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35 - 40 minutes.
Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.