Classic Carrot Cake Recipe by Chef Shaun 🇹🇹 Foodie Nation

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: sunflower oil

Coconut oil adds a subtle flavor while sunflower oil is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content, while cake flour can be less expensive.

Mix grated carrots, crushed pineapple (strained), shredded coconut, chopped and toasted pecans, and walnuts in a bowl and set aside.

Sift flour to remove lumps and mix in cinnamon powder, salt, and baking soda in a separate bowl.

In another bowl, mix full cream milk with a splash of vinegar, vegetable oil, pineapple juice, and 3 large eggs (beaten) until combined.

Use a balloon whisk to mix the wet ingredients until the brown sugar is dissolved and the mixture is fluffy.

Add the dry mixture to the wet mixture in thirds, mixing gently to avoid overmixing.

Fold in the add-ins (carrots, pineapple, coconut, nuts) gently to maintain the volume of the batter.

Preheat the oven to 350 degrees Fahrenheit and prepare two 9-inch round baking pans by greasing and flouring them.

Evenly divide the batter between the two prepared pans without knocking them to avoid losing air.

Bake in the preheated oven for 25 to 35 minutes, rotating halfway through for even baking.

While the cake is baking, prepare the cream cheese icing by mixing room temperature cream cheese with a handheld mixer until fluffy.

Add room temperature butter to the cream cheese and mix until well incorporated.

Add vanilla extract and then heavy cream in parts, mixing until smooth.

Cooking Techniques

Equipment Needed

Dietary

Allergens