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In a large bowl, whisk together the sugar, oil, orange juice, eggs and vanilla. Fold in the carrots and orange zest. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined and incorporated. Do not over-mix.
Carrot cakes are traditionally made with oil instead of butter. Why? Oil keeps carrot cake moist and helps it last for days (if it doesn’t get gobbled up on the first day). It helps with cleanup too. There’s no need for an electric mixer since we’re not aerating butter by beating it with sugar – a technique used to create a lighter, tender cake.
Ingredients 1 200 grams (7 ounces) grated carrot 2 200 grams (about 1 cup) granulated sugar 3 200 grams (1 1/2 cups) all-purpose flour 4 4 eggs 5 1 teaspoon liquid caramel 6 1 teaspoon baking powder More …
Grate your carrots correctly. I suggest using a food processor fitted with the grater blade for consistency, efficiency and easy cleanup. You can also use the large holes of your box grater. This carrot cake only bakes for about 30 minutes, which doesn’t give the carrot shreds long to soften.
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