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Carrot Cake
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
1. Use the Large Slicer Shredder attachment (pg 32)
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.
2. 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.
3. 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.
4. 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.
19
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