Carrot Cake w/Orange - (2) 10" pans

By mariannefeldman

Used for Emily & Eric's wedding
Bakewise recipe x 1.56
for Emily-reduce pecans to 1 1/2 instead of 2 cups

* 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

Volume of @ 8 x 2" pan is 7 cups, total for (2) 8" pans is 14 cups
Volume of @ 10 x 2" pan is 10 3/4 cups, total for (2) 10 x 2" pans is 21 1/2 cups

Ingredients

• 10.92 oz pecan pieces (for Emily use 6.55 oz)
• 1.56 oz butter)
• 7 g salt, divided (3/4 tsp x 1.56-1/4 x 1.56 + 1/2 x 1.56)
• 15.9 oz/ self rising flour
• 3.12 g ground cinnamon (1.56 tsp)
• nutmeg (1.56 g) (1/2 tsp x 1.56)
• allspice (1.56g) (1/2 tsp x 1.56)
• 1.56 tbs orange zest
• large eggs (8.19 oz)
• large egg yolks (2 oz)
• light brown sugar, packed (24 oz)
• 1.56 cup canola oil
• 1.56 tsp vanilla ext
• .4 cup orange juice
• (18 oz) peeled & very finely grated carrots abt 9 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) 10 x 2" round cake pans w/non stick spray & line w/parchment. lightly spray parchment as well

In large bowl mix together: flour, remaining 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-use pan strips & flower nail
Drop pans on counter to knock out large bubbles
Place pans in oven
bake til center springs back when touched, abt 30 - 35 mins-will take longer- 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