Try this Carrot Cake (various) recipe, or contribute your own.
Suggest a better descriptionUPDATE: In addition to the Bittman one below, I made this https://www.seriouseats.com/carrot-cake-recipe:
- 1/3 the recipe and half the prorate sugar
-used the smaller pyrex dish on baking steel oven bottom only at 180C on middle shelf withOUT the oven's baking sheet for the exact 45 minutes before turning on only top on max to thicken the crust and brown to be able to slice it more easily. DELICIOUS!
Delicious. Made the recipe in HBE:
- half the sugar (used brown) for the full recipe
- used the food processor to fitst chop the pecans and pineapple before emptying the bowl to grate the carrots (the coarser side of the grating plate)
-used half brown butter half walnut oil (because I had it)
- used coconut flakes instead of shredded coconut which had a very pleasant texture
- baked in the larger pyrex baking dish which was perfect. Needed 40 minutes plus 30 additional minutes!
Serve with slices of (canned) pineapples and tea or milk.
Recommended!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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