Carrot Cake

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Carrot Cake

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    30 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    58 2" square or 12 cake slices.

Preparation

  • Materials

    Baking Pan - an 18x13 sheet pan or two 9" cake pans
    Stand Mixer
    Spatula

  • Prep

    Grease and line with parchment paper the cake pan(s). Leave some parchment sticking out from the edges to remove the cake from the pan.
    Set out butter and coconut oil to bring to room temperature
    Preheat oven to 350F

  • Oven/Stove

    Oven at 350F for about 30 minutes.

  • Shopping List

    Butter
    Coconut Oil
    Granulated Sugar
    Brown Sugar
    Vanilla Extract
    Almond Extract
    Eggs
    Egg yolks
    Flour, cake flour or all purpose flour
    Baking Powder
    Baking Soda
    Cinnamon, ground
    Ginger, ground
    Sea Salt
    Buttermilk
    Carrots, 6 medium
    Pecans or Walnuts
    Rum or Rum Extract

Ingredients & Steps

  • Ingredients

    Butter, softened 56.5g (4tbsp)
    Coconut Oil 70g (5 tbsp)
    Granulated Sugar 100g (1⁄2 cup)
    Brown Sugar 213g (1 cup-packed)
    Vanilla Extract 10g (2 tsp)
    Almond Extract 5g (1 tsp)
    Eggs 150g (3 large)
    Egg yolks 28g (2 large)
    Flour, cake flour or all purpose flour 240g (2 cups)
    Baking Powder 5g (1/2 tsp)
    Baking Soda 5g ( 1/2 tsp)
    Cinnamon, ground 4g (2 tsp)
    Ginger, ground 1.5g) (1⁄2 tsp)
    Sea Salt 3g (1/2 tsp)
    Buttermilk 75g (1⁄3 cup)
    Carrots, 6 medium, grated 297g (3 cups)
    Pecans, (or Walnuts) roasted and chopped 170g (1.5 cups)
    Rum 1/4 cup or Rum Extract 1 tbsp (Optional)

  • Steps


    STEP 1: Mix together butter, coconut oil, and brown sugar in the bowl of the stand mixer with a paddle until it is thoroughly incorporated.

    STEP 2: Whip the eggs by hand and mix in the vanilla and almond extracts.

    STEP 3: Cream the whole eggs and egg yolks with the granulated sugar on medium. Whisk in the vanilla and almond extracts. (Do not overwhip)

    STEP 4: Switch to the whisk attachment and whisk in the creamed eggs a tablespoonful at a time on medium low (Level 5). Make sure each portion is mixed in before adding the next.

    STEP 5: Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.

    STEP 6: Whisk in the dry ingredients and the buttermilk in small portions alternating one then the other just enough to make sure it is smooth with no lumps or dry bits.

    STEP 7: Fold in the carrots and nuts gently, little by little.

    STEP 8: Spread the batter into the prepared baking pan(s).

    STEP 9: Bake at 350F for 30-40 minutes, until the center and edged spring back to touch. You will also see the edges starting to pull away from the sides of the pan.

    STEP 10: Remove the pan(s) from the oven and put on a cooling rack. Let it cool to touch, then remove the cake(s) with the parchment paper. Place the parchment with cake on the cooling racks and let cool completely to room temperature. Chill the cakes in the refrigerator for 1 hour prior to frosting.




    7. Frost cake with cream cheese frosting and sprinkle with toasted pecans.

Notes

SERVING
Frost with cream cheese frosting.

Cream Cheese Buttercream Frosting
https://suzannahs.kitchen/pages/recipe-1-blog-post/cream-cheese-buttercream

Cream Cheese Whipped Frosting
https://suzannahs.kitchen/pages/recipe-1-blog-post/cream-cheese-whipped-frosting

DECORATION
Color the frosting with gel food color. Pipe orange carrots or pretty autumn colored roses of orange and yellow.

STORAGE
Keep at room temp for a day or two or 5 days in the refrigerator.
You can freeze the cake prior o frosting. Defrost it in the refrigerator then frost it.

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