Carrot Cake w/Orange - (1) 8" pan

By mariannefeldman

Used for Emily & Eric's wedding
Bakewise
* usual ratio self rising cake flour = 1 cup cake flour plus 1½ tsp baking powder + 1/4 - ½ tsp salt - see Self Rising flour

Ingredients

• 1 cup (3.5 oz) pecan pieces (reduce for Emily)
• 1 tbs butter (1/2 oz/)
• 3/8 tsp salt, divided into 1/8 & 1/4
• 5.1 oz self rising flour
• 1/2 tsp ground cinnamon (1 g)
• 1/4 tsp nutmeg (1/2g)
• 1/4 tsp allspice (1/2g)
• 1 1/2 tsp orange zest
• 1 1/2 large eggs (2.635 oz)
• 1 large egg yolks (.65 oz)
• 1 cup light brown sugar, packed (7.7 oz)
• 1/2 cup canola oil (118.5 ml)
• 1/2 tsp vanilla ext (2.5 ml)
• 1/8 cup orange juice (29.5 ml)
• 1 1/2 cups (5.8oz) peeled & very finely grated carrots, abt 3 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 & 1/8 tsp salt. when cool, coarsely chop & set aside
Spray (1) 8 x 2" round cake pans w/non stick spray & line w/parchment. lightly spray parchment as well

In large bowl mix together: flour, remaining 1/4 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