Carrot Cake Recipe - Low sugar, no dairy, no weird ingredients

Carrot Cake Recipe

Low sugar, no dairy, no weird ingredients

Ingredients

• 6 cups grated carrots (not packed)

• 1/2 cup light brown sugar

• 1 cup coarsely chopped raisins

• 4 eggs 

• 1 cup vegetable oil

• 1/2 cup water

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt

• 3 teaspoons ground cinnamon

• 1 cup finely chopped pecans

Instructions

1. Combine the grated carrots and brown sugar in a medium bowl and set aside for an hour.

2. After the two have had some good mingling time, stir in the raisins.

3. Preheat your oven to 350ºF (180ºC)

4. Grease and flour either: two 10-inch (25 cm) cake pans or, three 8-inch (20 cm) cake pans or, 24 cupcakes.

5. In a large bowl, combine the flour, baking soda, salt, and cinnamon, and briefly set aside.

6. In a different large mixing bowl, beat the eggs, and gradually beat in the oil, water and vanilla.

7. Stir the flour mix into the wet mixture, being careful not to over mix.

8. Gently fold in the carrot mixture and nuts.

9. Pour the batter evenly into your prepared pans. Bake as follows: 10 inch (25 cm) pans – 40-50 minutes 8 inch (25 cm) pans – 30-35 minutes Cupcakes – 20-22 minutes Or for all, until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.

10. Place the pans on a wire rack to cool for 10-20 minutes before removing them from the pan.

11. Once the cake is completely cool, then you can frost it or drizzle with icing.