@benjaminthebaker: How To Shred Carrots for Carrot Cake Carrot Cake (yield: two 8-inch rounds) 1½ cups (300g) granulated sugar ½ cup (100g) light brown sugar 4 large eggs, room temperature 1¼ cups (250g) vegetable oil 2 teaspoons vanilla extract 3½ cups (350g) coarsely/finely/xtra finely shredded carrots (from approximately 1 pound of carrots) ¾ cup (189g) strained, crushed pineapple 2½ cups (350g) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon table salt 2 teaspoons cinnamon 1 cup (113g) walnuts, chopped and toasted* 1. Preheat the oven to 350°F (180°C) and prepare two 8x3inch cake pans with nonstick baking spray and a circle of parchment paper on the bottom. 2. Add the sugars and eggs to the bowl of a stand mixer fitted with the whisk attachment. Start by mixing on low speed until all the ingredients are combined, then turn the speed up to medium to medium-high and whisk until the mixture has thickened and nearly tripled in volume (7 to 10 minutes). 3. With the mixer running, slowly stream in the oil. 4. Remove the bowl from the mixer and, using a silicone spatula, mix in the vanilla, pineapple, and carrots. 5. In a small bowl, whisk together the flour with the dry ingredients to evenly disperse the leaveners in the flour. Add to the mixing bowl along with the walnuts and mix just until combined. 6. Divide evenly between the two cake pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. 7. Remove from the oven and let cool in the pan for 10 minutes before flipping out onto a baking rack to cool completely. *Toast walnuts by spreading them out in a thin layer on a sheet pan and baking at 350°F (180°C) for 5 to 10 minutes or until fragrant. #baking #cake #LearnOnTikTok

Benjamin Delwiche

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Tuesday 07 October 2025 13:40:02 GMT