Serves: 8 | Cook Time: 50 min
This carrot cake recipe will have every BUNNY hopping for joy!
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Ingredients
For the Cake
120 Grams All-Purpose Flour
6 Grams Baking Soda
½ Tsp Kosher Salt
3 Grams Ground Cinnamon
½ Tsp Freshly Grated Nutmeg
¼ Tsp Ground Ginger
200 Grams Granulated Sugar
133 Grams Vegetable Oil
2 Large Eggs
135 Grams Finely Grated Carrot
113 Grams Crushed Pineapple
15 Grams Sweetened Flaked Coconut
86 Grams Pecans
For the Frosting
8 Oz Cream Cheese (1 Brick)
71 Grams Unsalted Butter
28 Grams Sour Cream
2 Grams Vanilla Extract
5 Oz Powdered Sugar
Instructions
1: Preheat Your Oven to 350°
And grab a large mixing bowl.
2: Combine Dry Ingredients
Whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together.
3: Combine Wet Ingredients
In a separate bowl, whisk sugar, oil, and eggs. Then, add the mixture to your dry ingredients and stir until everything is well incorporated.
4: Add Some More
Mix in the shredded carrot, pineapple, and coconut. Be careful not to overbeat.
5: Bake
Pour the batter into a well-oiled skillet and bake for 30 - 35 minutes, or until a wooden toothpick inserted in the middle comes out clean.
6: Make the Icing
Use a stand mixer to beat cream cheese, butter, sour cream, and vanilla together for about 3 minutes. Then, turn off the mixer and add powdered sugar. Mix for roughly another 3 minutes or until the icing is smooth, creamy, and fluffy.
7: Ice Your Cake
Once your carrot cake has cooled, spread the frosting over the cake and garnish with chopped pecans. Then, indulge your sweet tooth by digging in!
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Shop the Recipe
10 Inch Cast Iron Skillet
Silicone Handle
Kitchen Scale
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