Carrot Cake from L.A. Jackson - WSMV News 4

Carrot Cake from L.A. Jackson

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Carrot Cake

Served at L.A. Jackson, only during Brunch

Served at Killebrew in the afternoon


"Not your momma's carrot cake" - a tender & delicate carrot cake with a caramel cream cheese frosting


2 cups all purpose flour

2 teaspoons baking soda

2 tsp baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg, fresh

1/4 teaspoon of freshly ground black pepper

1 teaspoon ground ginger

2 cups sugar

1 cups canola oil

1 1/2  tsp vanilla extract

4 large eggs

3 cups pureed, cooked baby carrots

Preheat oven to 350

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Set aside

In a separate bowl whisk sugar and oil in large bowl until well blended.

Whisk in eggs 1 at a time.

Add flour mixture and stir until blended. Stir in carrots,

Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.

Butter and flour paper; tap out excess flour.

Divide the batter between the prepared pans, and bake the layers for approximately 40 minutes each, or until a tester inserted into center comes out clean.

Cool cakes in pans 15 minutes.

Turn out onto racks.

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