关于此食谱

这款胡萝卜蛋糕食谱将成为你的新宠！这款湿润美味的胡萝卜蛋糕易于制作，采用基础的、天然的食材。它是最好的！食谱产量为一个双层9英寸蛋糕。

步骤说明

1. 1

   Preheat the oven to ![350°F] and grease two 9″ cake pans. If you're making classic cream cheese frosting, don't forget to pull the cream cheese frosting and butter out of the fridge so they can warm to room temperature.

2. 2

   Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they're cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We'll stir the rest into the dry mixture in the following step.

3. 3

   In a large mixing bowl, combine both wheat pastry flour, cinnamon, ginger, baking powder, fine sea salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.

4. 4

   In a medium mixing bowl, combine the olive oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.

5. 5

   Pour the wet ingredients into the dry ingredients. Mix with a big wooden spoon, just until combined (a few lumps are ok). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

6. 6

   Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a wire rack and let them cool completely before frosting.

7. 7

   When you're ready to assemble, prepare the cream cheese frosting as directed. Carefully invert the cakes to release them from their cake pans. Frost the top of one cake with about one-third of the cream cheese frosting. Place the second cake on top, and frost the top with another one-third of the cream cheese frosting. Finish by frosting around the side of the cake with the remaining cream cheese frosting. If desired, sprinkle the reserved chopped pecans on top.

8. 8

   When you're ready to serve, use a sharp knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day, and for up to 4 days in the refrigerator.

备注

笔记 食谱改编自我的食谱书《爱真实食物》(第208页)中的简易胡萝卜蛋糕。*胡萝卜提示：细至中等大小的胡萝卜(不是大的)能提供最佳的胡萝卜风味。磨碎胡萝卜最简单的方法是用带有磨碎配件的食品加工机。你也可以用手磨，用盒形磨板的中孔磨碎。不要使用购买的匹配棒胡萝卜；它们太厚了，会让你的蛋糕变脆。**橄榄油注意：我推荐在这个食谱中使用加州橄榄农场日常橄榄油。这是一种价格实惠、质量高的橄榄油，你可以在大多数杂货店找到，风味非常温和，你在成品中检测不到。面粉替代品：如果需要，你可以用总共3½杯多用途面粉或无麸质多用途面粉制作这款蛋糕。制作无麸质版本：替代你最喜欢的多用途无麸质面粉混合物。制作无坚果版本：简单地省略山核桃。制作无乳制品版本：使用非乳制品牛奶(我已证实杏仁奶和燕麦奶在此食谱中有效)。使用无乳制品奶油奶酪糖衣(我还没有想出来)。制作天然甜味版本：蛋糕本身用枫糖浆或蜂蜜天然甜味。用我的枣甜奶油奶酪糖衣盖上蛋糕，制作无精制糖的蛋糕。鸡蛋注意：我很遗憾地报告，这不是无蛋烘焙的候选对象。我用亚麻籽蛋替代真实鸡蛋尝试过这个食谱，但它们没有提供足够的提升来抵消胡萝卜的重量。平底锅尺寸注意：你可以在9英寸正方形烤盘中制作这些蛋糕，无需调整。你也可以将食谱减半，制作一个9英寸圆形或正方形蛋糕。对于其他平底锅尺寸，保持烘焙温度恒定，烘焙直到蛋糕中心有弹性，牙签插入干净为止(时间取决于使用的平底锅)。制作纸杯蛋糕：将面糊分成2打松饼杯，在350华氏度下烘焙18至24分钟，或直到纸杯蛋糕顶部呈金黄色，牙签插入纸杯蛋糕后干净为止。推荐设备：(会员链接) 我喜欢我的11杯食品加工机和这些圆形蛋糕盘，它们有无毒硅树脂涂层。