Carrot Cake 2

Easter desserts can be tricky, as many fruits are not yet in season.  So why not take a cue from our favorite bunny and use vegetables instead?  Carrot cake not only pays homage to the holiday, but has the perfect balance of sweet, spicy cake; crunchy carrots or nuts; and, of course, that quintessential cream cheese frosting.  This recipe is designed to have a uniform texture that makes it perfect for smaller cakes or even tossed into cream cheese ice cream.



Carrot Cake
Serves 16
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  1. 2 large eggs
  2. 1 heaping cup light brown sugar
  3. 3/4 cup vegetable or nut oil, I use grapeseed and hazelnut
  4. teaspoon salt
  5. teaspoon cinnamon
  6. 1/4 teaspoon nutmeg
  7. 1 cup bread flour
  8. teaspoon baking soda
  9. teaspoon baking powder
  10. 2.5 cups freshly grated carrot
  11. 3/4 cup freshly chopped pineapple
  12. 3/4 cup previously toasted walnuts
  13. 1/2 cup sweetened coconut flakes, optional
  1. Whip together the eggs and brown sugar until light and fluffy.
  2. Add the salt, cinnamon, nutmeg, and oil and whip until thick.
  3. Separately, combine the remaining ingredients in a food processor and pulse until mostly even in texture.
  4. Mix the dry ingredients into the wet and ensure even distribution and smooth batter.
  5. Pour into baking vessel and bake at 375F until a skewer inserted into the center removes clean (about 30 minutes).
  6. Remove from oven and allow to cool in the vessel for 10 minutes.
  7. Take the cake out of the vessel and allow to cool completely before assembling further.
  1. You can omit processing the carrot, pineapple, and nuts for more texture if desired.
Joe the Baker
Simple Cream Cheese Frosting
Serves 16
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  1. 250 grams salted butter, soft
  2. 125 grams cream cheese, soft
  3. 350 grams powdered sugar, sifted
  4. 1/2 teaspoon vanilla extract
  1. Mix all the ingredients together at low speed until completely smooth.
  2. Increase speed to high and whip to desired texture.
  1. I like to use half cream cheese and half goat cheese for more acidity.
Adapted from Claire Clark
Adapted from Claire Clark
Joe the Baker

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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2 thoughts on “Carrot Cake

  • Juga Smith

    Hello, your Carrot cake recipe did not give a cooking time. I used temp 170 F/F and baked for 45 mins. I used only 1/2 cup Grapeseed oil and the cake was a disaster. Way too soft. Please tell me where i went wrong. Thankyou.