Culinary Institute of America

Carrot Cake

Preparation info
  • Makes

    6

    cakes ( 8 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 4

Method

  1. Coat the pans with a light film of fat and line them with parchment circles.
  2. Combine the sugar and salt. Sift together the flour, cinnamon, baking powder, and baking soda.
  3. Whip the eggs with the whip attachment on medium speed until thick, about 8 minutes. Increase the mixer speed to high and continue whipping until the eggs thicken to the ribbon stag