Carrot Cake Extraordinaire

This is my favourite carrot cake recipe - influenced by The Silver Palate

Carrot Cake.jpg

  • Butter, for greasing the pan

  • 3 cups unbleached all-purpose flour

  • 2  cups sugar

  • 1 cup light brown sugar

  • 1 teaspoon sea salt

  • 1 tablespoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 tsp ground ginger

  • 1-1⁄2 cups avocado or grapeseed oil

  • 4 large eggs, lightly beaten

  • 1 tablespoon pure vanilla extract

  • 1-1/2 cups pecans toasted, chopped

  • 1-1/2 cups shredded  unsweetened coconut

  • 1-1/3 cups puréed cooked carrots

  • 3/4 cup drained crushed pineapple

  • Cream Cheese Frosting (see recipe)

Preheat the oven to 350°F. Grease two 9-inch springform pans. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream Cheese Icing 

  • 2 cups heavy cream chilled 

  • 2 cups powdered sugar 

  • 1 tsp vanilla 

  • 1 tsp cream of tartar 

  • 8 oz  full fat cream cheese, chilled

Beat the cream, cream of tartar and vanilla together. Add the powdered sugar and continue to beat until firm peaks form. Place in the fridge.

Beat cream cheese until very spreadable then add in the whipped cream mixture and beat until light and fluffy.

cakesdanielle acken