This classic carrot cake recipe is perfectly-spiced, moist and made with lots of fresh carrots and a cream cheese frosting.
Servings: 4
Ingredients:
Cake Ingredients:
12 oz Unbleached AP flour
18.67 oz granulated sugar
0.67 tsp salt
2.67 tsp baking soda
2.67 tsp cinnamon
0.67 tsp nutmeg
0.67 tsp ginger powdered
9.33 oz vegetable oil
4 oz butter
6.67 large eggs
2 tbsp vanilla extract
1.33 cup candied pecans chopped
2 cup toasted shredded coconut
3 cup carrots grated
1.33 cup pineapple drained and crushed
1.33 whole banana puréed
Cream Cheese Frosting:
10.67 oz cream cheese – room temperature
10.67 oz unsalted butter – room temperature
2.67 lb powdered sugar
1.33 Tbsp vanilla extract
Instructions:
Cake Instructions:
Sift together sugar, flour, baking soda, salt and all the spices.
Mix together melted butter, oil, vanilla and eggs and blend into dry ingredients.
Add in remaining ingredients and fold until well combined.
Pour into a prepared cake pan, using cake goop.
Bake at 350º for about 30 minutes. The cake is done, if the tooth pick comes up dry with a few crumbs stuck to it. Let cakes cool. Cover the cake with plastic wrap and chill before frosting.
Cream Cheese Frosting:
Beat the butter and cream cheese in stand mixer on low, until smooth.
Slowly add in vanilla, powdered sugar and creme bouquet. Mix for 5-6 minutes on low until smooth.
Add white food coloring, for a whiter buttercream.
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