Blended Method

‘Put all of the ingredients in a bowl and stir together’ = Muffin Method : Blended Method

Basically stir together and go, the blended method is the easiest type of technique to master.  The use of oil instead of butter allows for a shorter and more cohesive mixing of ingredients, and there is no requirement of sustaining an aerated batter, as baking powder or baking soda provides the leavening.  

Carrot Cake Recipe

Moist and flavorful, and very adaptable.   The addition of pineapple, dried cranberries, currents or golden raisins gives a kick of sweetness without needing to alter the basic formula.  Add lightly toasted nuts or coconut for a bit of texture, and of course freely adjust the seasonings! 

Ingredients

• Vegetable Oil 10 ounces (283gr)

• Sugar 16 ounces  (454gr) 

• Salt 1 teaspoon 

• Eggs 4 large 

• Cinnamon 1 tablespoon 

• Ginger 1/2 teaspoon 

• Cloves 1/4 teaspoon 

• Baking Powder 1 1/2 teaspoons 

• Baking Soda 1/2 teaspoon 

• All Purpose Flour 10.5 ounces (298gr) 

• Carrots, finely grated 12 ounces (340gr) 

• Inclusions 12 ounces (340gr) 

Directions:

• Preheat the oven to 350°F. Lightly grease and line two 9" round layer pans, or one 9" x 13" pan.

• In a large bowl combine the oil, sugar, salt, eggs, spices, baking powder, and baking soda.

• Add the flour, stirring until well blended.

• Add the carrots and inclusions, mixing until just blended. Pour into the prepared pans.

• Bake until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. 

• Remove the layers from the pans when just cool enough to touch, and place them on a rack to cool completely.

• Refrigerate the rounds for ease of handling.

• These unfrosted cakes may be held in the refrigerator for 4-5 days or wrapped and frozen for 3 months.