312 g AP flour
2 t baking powder
1 t baking soda
1/2 t salt
2 t pumpkin pie spice
300 g brown sugar
100 g sugar
1 C vegetable oil
4 eggs
133 g unsweetened applesauce
1 t vanilla
1/4 C chopped crystalized ginger
2 C (about 4) carrots, grated
Preheat oven to 300.
Toast pecans 7-8 minutes or until fragrant.
Remove from oven and let cool.
Preheat oven to 350.
Cake release two 9-inch rounds or line with parchment.
Whisk together flour, baking powder, soda, salt, and spices.
Separately, whisk together sugars, oil, eggs, applesauce, and vanilla.
Fold wet ingredients into dry ingredients just until combined.
Fold in carrots and 1 C pecans.
Divide batter evenly and bake 20-24 mins or until done.
Pairs well with ermine buttercream or cream cheese frosting.
Garnish with remaining pecans.
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