RecipeRooster

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The conversion formula for round cake: (radius) want to use divide it by recipe pan (ex. (4.5 x 4.5) ÷ (4 x 4) = 20.25/16 = 1.2656 use this number to multiply your ingredients.

Ingredients
350F, two 9x2-inch round pan lined with parchment
1) 2 cup (280g) all-purpose flour
1) 2 tsp. (10g) baking soda
1) 1 tsp. (5g) baking powder
1) 1 tsp. (7g) salt
1) 2 tsp. (4g) ground cinnamon
2) 2 1½ cup (240g) demerara brown sugar
2) 1 cup (176g) canola oil
3) 4 large eggs
4) 3 cups (454g, 1 lb.) finely grated carrots

Combine (1) set aside.

Beat (2) then add eggs (3) one at at time until just combined. Med-high for 2min.

Set to stir and add dry ingredients (1) in three portions.

Fold in carrots (4)until just combined.

Option 1: Divide batter into two 9-inch round pans and bake at 350F for 25 minutes.

Option 2: Pour batter into one 9x2 inch round pan and bake at 350F for 1 hour.

Option 3: Cupcakes bake at 350F for 25 minutes. (to be tested)

Made 3 layers... not good the icing was a bit runny it would not keep the cakes together.

Ingredients
350F, two 9x2-inch round pan lined with parchment
1) 3 cup (420g) all-purpose flour
1) 3 tsp. (15g) baking soda
1) 1½ tsp. (8g) baking powder
1) 1½ tsp. (10g) salt
1) 3 tsp. (6g) ground cinnamon
2) 3 2¼ cup (360g) demerara brown sugar
2) 1½ cup (264g) canola oil
3) 6 large eggs
4) 4½ cups (681g, 1½ lb.) finely grated carrots

Combine (1) set aside.

Beat (2) then add eggs (3) one at at time until just combined. Med-high for 2min.

Set to stir and add dry ingredients (1) in three portions.

Fold in carrots (4)until just combined.

Option 1: Divide batter into two 9-inch round pans and bake at 350F for 25 (35-45?) minutes. To be tested.

Ingredients
350F, one 9x9 square pan with parchment bottom
1) 2¼ cup (210g) all-purpose flour
1) 1½ tsp. (8g) baking soda
1) ¾ tsp. (4g) baking powder
1) ¾ tsp. (5g) salt
1) 1½ tsp. (3g) ground cinnamon
2) 1⅛ cup (180g) demerara brown sugar
2) ¾ cup (132g) canola oil
3) 3 large eggs
4) 2¼ cups (341g, ¾ lb.) finely grated carrots

Make the full cream cheese frosting recipe below. Use 150g of the frosting in between layers.

Combine (1) set aside.

Beat (2) then add eggs (3) one at at time until just combined. Med-high for 2min.

Set to stir and add dry ingredients (1) in three portions.

Fold in carrots (4)until just combined.

Pour batter into 9x9 pan and bake at 350F for 25 minutes.

Ingredients
5) ½ cup (113g) unsalted butter, room temp.
5) 1 cup (120g) icing sugar
6) 250g cream cheese
6) 1 tsp. vanilla extract

Beat (5) until smooth and glossy.

Add cream cheese (6) mix thoroughly

Use immediately or refrigerate (cold frosting - beat smooth 2-3min before using)

Refrigerate up to 2 weeks. No freezing.