BENGINGI
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Best Carrot Cake
cook:
2 h 0 min
0.0
(1)
Carrot cake isn’t just any cake — it’s serious business around here. My wife grew up celebrating every birthday with a carrot cake from Veniero’s, the legendary bakery in the East Village, and it’s still her ultimate favorite. I didn’t grow up with it, but I’ve been happily converted. This version is my take: easygoing, cozy, and packed with all the nostalgic flavor, no pastry skills needed. Just a bowl, a whisk, and a craving for something sweet (plus plenty of frosting, obviously).
1 cake
US
original
metric
Ingredients
For the cake batter
320 gr all purpose flour
300 gr brown sugar
260 gr grated carrots (about 4 large carrots)
260 gr pecans
240 gr vegetable oil
180 gr unsweetened applesauce
100 gr white sugar
4 eggs
10 gr baking powder
5 gr ground cinnamon
5 gr baking soda
5 gr vanilla
3 gr ground cardamom
2 gr salt
1 gr ground nutmeg
For the frosting
480 gr powdered sugar
450 gr cream cheese, softened
113 gr unsalted butter, softened
5 gr vanilla
of salt
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