Carrot Cake - Chef Sabrina Mancin

Carrot Cake

I have been making this carrot cake for years! It always comes out amazing and everyone used to love it in my shop.  The frosting is also tried and true!  This is also the cake I filled with cream cheese gelato as seen on my IG post.

INGREDIENTS

CAKE
• 320g All Purpose Flour
• 6g (1 ½ tsp) Baking Soda
• 1g (1/2tsp) Baking Powder
• 23g (3T) Cinnamon powder
• 4g (1tsp) Salt
• 285g (8ea) Eggs, whole
• 210g Vegetable oil
• 500g Sugar
• 565g Carrots
• 65g Walnuts

FROSTING
• 200g Cream cheese
• 60g Butter, unsalted
• 1tsp Vanilla extract
• 115g Powder sugar

PROCEDURE

  • Prepare two 8" round cake pans with vegetable spray and parchment paper on the bottom. Preheat the oven to 350F
  • Wash, peel and grate the carrots. Set aside.
  • Sift the dry ingredients together and set aside.
  • Whip the eggs with the sugar and the vanilla. Then add the dry ingredients in two batches and mix just until incorporated making sure to scrape down the sides and bottom of the bowl after each addition.
  • Drizzle in the oil as you mix.
  • Add the carrots and walnuts and mix just until incorporated.
  • Separate the batter evenly into the two pans and bake for about 40-45 minutes or until a toothpick comes out clean from the center of the cakes.
  • To make the frosting, make sure the butter and cream cheese are at room temperature. Sift the sugar. Cream the butter and sugar in a mixer and then add the cream cheese. Mix until smooth. Set aside.
  • Cut the top part of the cakes to even them out and create a flat surface. Then cut each cake in half.
  • Place about a pencil thickness of frosting between each layer and then a crumb coat all over the outside. Set in the fridge for at least 30 minutes.
  • Finish coating and decorating the cake as you wish.
  • Keep refrigerated until ready to serve.

I like to serve it slightly cooled or at room temperature.  Enjoy!

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