Granola Carrot Cake

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 175°C (350°F) and grease and flour an 8-inch round cake pan.

   Ongeveer 5 min

   Tip van de kok: You can also line the bottom of the pan with parchment paper for easier removal.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.

   Ongeveer 2 min

3. 3

   In a separate medium bowl, use an electric mixer to cream the softened unsalted butter and light brown sugar until the mixture is light and fluffy.

   Ongeveer 3 min

   Tip van de kok: If you don't have an electric mixer, you can do this by hand with a whisk or wooden spoon; it will just take more effort.

4. 4

   Beat the eggs into the butter mixture one at a time, mixing well after each addition.

   Ongeveer 2 min

5. 5

   Stir the vanilla extract and grated carrots into the wet mixture until evenly distributed.

   Ongeveer 1 min

6. 6

   Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined.

   Ongeveer 2 min

   Tip van de kok: Be careful not to overmix, as this can make the cake tough.

7. 7

   Gently fold in the granola.

   Ongeveer 1 min

8. 8

   Pour the finished batter into the prepared cake pan and use a spatula to spread it into an even layer.

   Ongeveer 1 min

9. 9

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

   Ongeveer 35 min

10. 10

    Let the cake cool in the pan on a wire rack for 10 minutes before carefully inverting it onto the rack.

    Ongeveer 10 min

11. 11

    Allow the cake to cool completely on the wire rack before frosting or serving.

    Ongeveer 50 min

    Tip van de kok: Ensuring the cake is fully cool prevents any frosting from melting.