Carrot Cake Recipe 


Cake Ingredients: 

8 Eggs (Room Temp)

1 ½ Cups Vegetable Oil 

795 g Sugar 

511 g All Purpose Flour 

907 g Shredded Carrots 

141 g Pecans 

141 g Raisins 


Cream Cheese Frosting:

2 pounds cream cheese (room temperature)

½ tsp salt 

½-1 cup maple syrup to taste 


Mix cream cheese and salt with a paddle attachment. Add the maple syrup slowly to desired sweetness. To achieve your desired consistency, refrigerate for half an hour, then mix again. 


Supplies: 

Rubber Spatula 

Mixer OR 

Wooden Spoon and Whisk 

Parchment Paper 

3 9” Pans 

 

Cake:

  1. Preheat the oven to 350 degrees. 
  2. Prepare the pans by adding canola oil and parchment paper cut to size. 
  3. Beat eggs until frothy. Use paddle attachment or whisk if you don’t have a mixer. 
  4. Add sugar and salt to the egg mixture. Allow it to mix until the sugar is mostly dissolved. If using a mixer, be sure to scrape down the sides to fully incorporate.
  5. Incorporate dry ingredients: purpose flour, baking powder, baking soda, and cinnamon, with a whisk.
  6. Add the dry ingredients to the mixer in three parts. Switch to a wooden spoon at this point, if you are mixing by hand. 
  7. Incorporate the carrots, pecans, and raisins. 
  8. Distribute the cake batter evenly amongst the three pans. 
  9. Bake on 350 for about 35 minutes, or until GBD (Golden, brown, and delicious).