Bake Mom this towering layered delight this Mother’s Day. Moist, mildly spiced cake flecked with carrots and pecans is enveloped by a generous coating of cream-cheese frosting. Carrot cake is easy to make, versatile, and utterly delicious. Enjoy this recipe courtesy of Pastry Chef Karen Souillet from Headwaters Restaurant at The Millcroft Inn & Spa.
Carrot Cake Recipe
Serves 10 – 12 People, Yields: 1 – 8” Cake
2 cup All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
2 tsp Cinnamon
½ tsp Nutmeg
¾ tsp Salt
3 large Eggs
¼ cup Granulated sugar
¾ cup Packed brown sugar
¾ cup Vegetable oil
1 tsp Vanilla
2 cups Grated carrots (approx. 2 large)
1 398 ml can of Crushed pineapple (drained)
½ cup Favorite chopped nuts (pecans are great)
1 cup Coconut, shredded (optional)
Cream Cheese Icing:
2 1/2 package x 250g Cream cheese, softened
½ cup Butter
1 tsp Vanilla
6 cup Icing sugar
Method for Carrot Cake:
- Grease and flour 2″ x 8” round cake pans.
- Preheat oven to 350˚ F (180˚ C).
- Whisk the first 6 dry ingredients in a bowl.
- In a mixer bowl, beat together the next 5 ingredients until smooth.
- Add flour mixture and mix just until moistened.
- Hand stir in carrots, pineapple, pecans and coconut.
- Scrape into cake pans.
- Bake for 35-38 minutes.
- Let cakes completely cool on a cooling rack.
Method for Cream Cheese Icing:
- Beat the cream cheese and butter in a bowl until smooth, & mix in vanilla.
- Beat in Icing sugar 1/3 at a time until smooth and combined.
- Slice each cake horizontally to make 4 even layers.
- Place 1 cake layer on a cake plate cut side up and add approximately ¾ cup icing and smooth across cake layer evenly.
- Put on another cake layer. Repeat with remaining layers until you assemble the last layer.
- Spread a super thin layer all over cake (crumb coat) and refrigerate for 30 minutes.
- Take the cake out of the fridge and utilize remaining icing to finish top and sides.
- Do not overmix your flour in as you still need to add carrots, pineapple, nuts and coconut.
- You may also refrigerate or half freeze the cakes for ease of cutting the 8” rounds in half.
- Be careful to not use too much filling in the layers or you will not have enough icing to finish the cake.
- The reason you do a very thin coat first on the cake is to seal the cake and to prevent excessive tearing of the cake.
- For a thin spread you may wipe your palette knife with a warm moist cloth to assist in the spreading.
- If you like a little spirit in your cake you may make a quick soaking solution:
- Take 1 cup sugar and 1 cup water and heat together until the sugar is fully dissolved.
- Cool and add your favorite spirit to taste. RUM and Coconut RUM work well here.
- Then use a brush to lightly wet the first 3 layers before adding Icing.
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