This cake was incredibly delicious and pretty easy to make.
Source: Professional chef James Rosselle
CARROT CAKE Yield: Two 8" (20-cm) cake layers
Ingredients
• 3 cups (360 g) all-purpose flour
• 3 cups (675 g) granulated sugar
• 1 tablespoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1½ cups (360 ml) vegetable oil
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1½ cups (360 ml) carrot purée
• 1 cup (225 g) chopped, well-drained pineapple
• 1 cup (125 g) chopped pecans
• 1 cup (60 g) shredded coconut
• 1 cup (150 g) raisins
Preparation
1. Preheat the oven to 350 F (175 C).
2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. Put the dry ingredients in a stand mixer fitted with the paddle attachment and mix on low speed to combine.
4. In another bowl, combine all the wet ingredients, including the carrot purée, and whisk to combine.
5. With the mixer is on low speed, add half of the wet ingredients and mix to combine.
6. Scrape bottom and sides of the bowl.
7. Add the other half of the wet ingredients and mix to combine. 8. Add the drained pineapple, pecans, coconut and raisins. (These are optional and can be adapted to your personal preference.)
9. Divide batter evenly between the two cake pans.
10. Bake the layers for 30 to 35 minutes, or until done.
11. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and refrigerate overnight before torting and filling
Source: Professional chef James Rosselle
CARROT CAKE Yield: Two 8" (20-cm) cake layers
Ingredients
• 3 cups (360 g) all-purpose flour
• 3 cups (675 g) granulated sugar
• 1 tablespoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1½ cups (360 ml) vegetable oil
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1½ cups (360 ml) carrot purée
• 1 cup (225 g) chopped, well-drained pineapple
• 1 cup (125 g) chopped pecans
• 1 cup (60 g) shredded coconut
• 1 cup (150 g) raisins
Preparation
1. Preheat the oven to 350 F (175 C).
2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. Put the dry ingredients in a stand mixer fitted with the paddle attachment and mix on low speed to combine.
4. In another bowl, combine all the wet ingredients, including the carrot purée, and whisk to combine.
5. With the mixer is on low speed, add half of the wet ingredients and mix to combine.
6. Scrape bottom and sides of the bowl.
7. Add the other half of the wet ingredients and mix to combine. 8. Add the drained pineapple, pecans, coconut and raisins. (These are optional and can be adapted to your personal preference.)
9. Divide batter evenly between the two cake pans.
10. Bake the layers for 30 to 35 minutes, or until done.
11. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and refrigerate overnight before torting and filling