Carrot Cake
Ingredients:
- Dry:
- 330 gFlour
- 10 gBaking Soda
- 6 gSalt
- 4 sticksCinnamon, ground
- Wet:
- 250 mlCanola Oil
- 4Eggs
- 7 gVanilla Extract
- 25 gSplenda
- 150 gBrown Splenda
- 330 gCarrots, grated
- 70 gCream Cheese Frosting
Method:
- Preheat oven to 180 ℃ / 350 ℉.
- Butter, and Flour 2 23 cm round cake pans.
- In a bowl combine dry ingredients, mix well.
- In a stand mixer, add wet ingredients. Mix for 5 minutes on medium speed.
- Add Carrots to the mixer, mix until combined.
- Add in 1/4 of the dry ingredients, allowing mixture to combine before adding more.
- Pour Batter into the cake pans.
- Bake for 30 minutes. Allow cake to rest in the cake pans for 10 minutes. Remove from cake pans, allow to cool completely on a rack, (2 hours to cool).
- Add Frosting to the top of 1 Cake, then stack Cakes. Frost entire Cake.