Our Favorite Scratch Carrot Cake Recipe!

mycakeschool.com

jgaebel2

subheading: FOR THE CARROT CAKE:

2 ½ cups (325g.) all purpose flour

1 ½ teaspoons baking soda

1 ¼ teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon salt

2 cups ( 400g ) sugar

4 large eggs

1 cup vegetable oil (218g)

1 teaspoon vanilla extract

2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)

¾ cup (92 g) chopped pecans

¾ cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut)

1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid.

subheading: 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

½ 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 ½ cups (690g to 747g) powdered sugar

Directions at mycakeschool.com

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