Recipe: Carrot cake
Carrot cake recipe. (Glenn Koenig / Los Angeles Times / August 26, 2012)
Total time: 2 hours, plus cooling and chilling times
Servings: 9 to 12
Note: Adapted from a recipe by pastry chef Kimberly Valdez of SW Steakhouse at Wynn in Las Vegas. This recipe requires the use of a scale. Glucose can generally be found at baking and cooking supply stores.
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2 cups (8½ ounces) plus 2 tablespoons flour, divided
1 1/3 cup light brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup vegetable oil
1/2 cup orange juice
1 pound shredded carrots (from about 18 ounces whole carrots, trimmed, peeled and shredded)
3/4 cup golden raisins, coarsely chopped
1. Heat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper and spray with nonstick baking spray.
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