Carrot Cake

{20 g} 1

13x9 cake

{36 g} 117/64

8x8 cake

{83 g} 117/28

{46 g} 117/50

{36 g} 117/64

{600 g} 30

Frost with Vanilla Cream Cheese Frosting if desired.

Preheat oven to 350F/176C. Prepare 9x13 pan lining it with parchment paper.

Whisk together flour, baking soda, baking powder, salt and spices in a medium bowl and set aside.

250 g

all purpose flour(!100.0% !)

2 tsp {9.3 g}

baking soda(!3.7% !)

1 1/2 tsp {7.5 g}

baking powder(!3.0% !)

1/2 tsp {3.0 g}

salt(!1.2% !)

3 tsp {6.9 g}

cinnamon(!2.8% !)

1/4 tsp {0.6 g}

nutmeg(!0.2% !)

3/4 tsp {1.6 g}

Cloves(!0.6% !)

In a food processor process sugar and eggs together until well combined and frothy, about 20 seconds.

200 g

white sugar(!80.0% !)

{200 g} 4

eggs(!80.0% !)

While machine is running, add the oil through the feed tube in a steady stream.

336 g 1 1/2 cup

vegetable oil(!134.4% !)

Process until mixture is emulsified. Scrape the mixture into a large bowl.

Add flour mixture, grated carrots, pineapple and raisins (if using) until incorporated and no streaks of flour remain.

250 g

grated carrot(!100.0% !)

375 ml {309 g} / 1.5 cup

crushed pineapple,drained(!123.6% !)

1 cup {145 g}

raisins - optional(!58.0% !)

1719 g 5700 Calories

Total(!331 Calories/100g !)(!688%!)

Pour into prepared pan and bake until a toothpick or skewer inserted into the centre of the cake comes out clean, 55-60 minutes.

Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

Note	2015-08-04 Mini cup cakes need about 30g of frosting each + 10% Frosting = 12*33=360 g.

Note	2022-12-10 For mom, can use large grated apple for half recipe instead of pineapple, also use 1/2 sugar.

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