Carrot Cake w/Orange - Bakewise (2) 9" pans

By mariannefeldman

Bakewise Shirley Corriher p71
Golden Moist Carrot Cake

* usual ratio self rising cake flour = 1 cup cake flour plus 1½ tsp baking powder + 1/4 - 1/2 tsp salt - see Self Rising Flour

orig = (2) 8 × 2” pans

suggests baking on an oven stone

Used 8, 10 & 12" pans for for Emily & Eric’s wedding

For (2) 9" pans multiply original (2-8" pans) by 1.27

Volume of @ 8x2" pan is 7 cups, Total for (2) 8" pans is 14 cups
.

Volume for @ 9 x 2" pan is 8 2/3 cups, total for (2) 9" pans is 17 1/3 cups

Ingredients

• 251.4 grams pecan pieces (reduce for Emily)
• 35.5 g butter
• 5.7 gms salt, divided into scant 3/8 tsp & scant 5/8 tsp
• 369.5 gms spooned & leveled self rising flour
• 2.5 gms ground cinnamon
• 1.27 gms nutmeg
• 1.27 gms allspice
• 1.27 tbs orange zest
• 189.2 gms eggs
• 46.9 gms egg yolks
• 554.9 gms light brown sugar
• 300.9 ml canola oil
• 1.25 tsp vanilla ext (6.35 ml)
• 74.9 ml orange juice
• 417.8 gms peeled & very finely grated carrots, abt 7.6 carrots
• (she processes in food processor til very finely chopped)

Preparation

Step 1

Preheat oven to 350
put rack in lower third of oven
Spread nuts on baking sheet, roast 10 mins
while nuts are hot stir in butter & 3/8 tsp salt. when cool, coarsely chop & set aside
Spray (2) 9 × 2” round cake pans w/non stick spray & line w/parchment. lightly spray parchment as well

In large bowl mix together: flour, remaining 5/8 tsp salt,
cinnamon, nutmeg, allspice & orange zest
In another bowl stir together whole eggs, egg yolks & brown sugar. Stir in oil, vanilla & orange juice
Make a well in center of dry ingred & stir in egg mixture a little at a time (or use mixer)
Stir in carrots & roasted chopped nuts
Pour batter into pans, dividing equally
Drop pans on counter to knock out large bubbles
Place pans in oven
bake til center springs back when touched, abt 30 – 35 mins; center temp should be 209 F on instant therm
Cake should not pull away from sides til out of oven
Cool in pans 10 mins
spray cooling rack, cool cakes
slice each layer in half for 4 layers