Carrot cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.5 tsp kosher salt
- 1.5 cups neutral oil
- 1 cup granulated sugar
- 0.75 cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups finely grated carrot (about 1 lb)
- 0.75 cup crushed pineapple with juice
- 0.5 cup toasted walnuts, chopped
- 0.5 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
- Fold dry ingredients into wet ingredients using a rubber spatula until just combined—do not overmix. Gently fold in grated carrot, pineapple with juice, walnuts, and coconut until evenly distributed.
- Divide batter evenly between prepared pans and smooth the tops. Bake for 32-37 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
- For the frosting: Beat 8 oz softened cream cheese and 0.5 lb softened butter together until light and fluffy (2-3 minutes). Sift in 2.5 cups powdered sugar and 0.5 tsp vanilla extract. Beat until smooth and spreadable. Once cakes are completely cool, level the tops with a serrated knife, place one layer on a plate, spread frosting between layers, then frost top and sides. Garnish with toasted walnut pieces and candied carrot strips if desired.
Inspired by Lindsay Farr’s winning carrot cake. This is a plausible recreation, not the chef’s original recipe.