Red Meat Allergy Friendly Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Red Meat Allergy Friendly Classic Carrot Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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Red Meat Allergy Friendly Classic Carrot Cake

Red Meat Allergy Friendly Classic Carrot Cake | Fig App