CARROT CAKE FROM SCRATCH

INGREDIENTS
FOR THE CARROT CAKE
  • 2 1/2 cups (325g.) all purpose flour
  • 1 1/2 teaspoons baking soda
  • 
1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups ( 400g ) sugar
  • 
4 large eggs
  • 1 cup vegetable oil (218g)
  • 1 teaspoon vanilla extract
  • 2 cups (180g) grated carrots
  • 3/4 cup (92 g) chopped pecans
  • 3/4 cup (50g) coconut (optional)
  • 1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.
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
  • 1/2 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 1/2 cups (690g to 747g) powdered sugar

NEXT instructions you can go  HERE

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