Carrot Cake From Scratch
INGREDIENTSFOR THE CARROT CAKE
- 2 1/2 cups (325g.) all purpose flour
- 1 1/2 teaspoons baking soda
- ?1 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups ( 400g ) sugar
- ?4 large eggs
- 1 cup vegetable oil (218g)
- 1 teaspoon vanilla extract
- 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots they are too dry)
- 3/4 cup (92 g) chopped pecans
- 3/4 cup (50g) coconut (optional)( we used Baker s Angel Flake sweetened coconut)
- 1 (8oz.) can crushed pineapple put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.
FOR THE CREAM CHEESE FROSTING (THIS RECIPE CAN BE EASILY DOUBLED IF YOU PLAN TO DO A LOT OF PIPING)
- 2 sticks 1 cup (226g) unsalted butter slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- 1/2 teaspoon salt (2g) optional – it will cut the sweetness popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
INSTRUCTIONSFor the Carrot Cake
- Preheat oven to 350 degrees
- Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- Whisk together for 30 seconds the flour baking soda baking powder cinnamon and salt. Set Aside.
- In the bowl of your mixer add 2 cups sugar 4 eggs 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened then add the carrots pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Makes 6 1/2 cups batter
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don t over beat or it will become too soft. If it becomes too soft just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 inch cake
Base Recipe adapted from this SITE