CARROT CAKE FROM SCRATCH

CARROT CAKE FROM SCRATCH

This scratch Carrot Cake is my FAVORITE cake, and one of our most popular recipes on the site! Carrot cake with crushed pineapple, pecans, coconut, and spices!

INGREDIENTS

FOR 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 carrots
  • 3/4 cup (92 g) chopped pecans
  • 3/4 cup (50g) coconut (optional)
  • 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

Next Instructions Click Here



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