Classic Carrot Cake Recipe by Chef Shaun 🇹🇹
Crushed Pineapple - 20 oz
Grated Carrots - 2 cups
Shredded Coconut - 1/4 cup
Pecans - 1/4 cup (toasted)
Walnuts - 1/4 cup (toasted)
All Purpose Flour - 2 cups (sifted)
Baking Soda - 2 tsp (sifted)
Salt - 1/2 tsp
Cinnamon Powder - 2 tsp
Full Cream Milk - 6 fl oz
Vinegar - 1 tsp
Eggs - 3 large (beaten)
Brown Sugar - 1 1/2 cups
Vegetable Oil - 1/2 cup
Pineapple Juice - 2 oz
Cream Cheese - 16 oz (room temp.)
Unsalted Butter - 8 oz (room temp.)
Vanilla Essence - 1 tsp
Heavy Cream – 10 fl. oz. (cold)
Icing Sugar - 1 to 2 cups
Preheat oven to 350 F.
Add and mix all dry ingredients into a bowl and set aside.
Add all wet ingredients to a bowl.
Mix until sugar is dissolved.
Once dissolved, set aside.
Add and mix all add-ins into a bowl and set aside.
Add dry ingredients to wet ingredients 1/3 at a time using a whisk.
Once fully incorporated, using a spatula, gently fold in all add-ins.
Transfer batter to your two 9” greased and floured cake pans.
Place in oven and bake for 35 to 45 minutes.
Once fully cooked, remove from oven, wrap in cling wrap to retain moisture, and place in your refrigerator to cool.
While your cakes are cooling, add cream cheese & butter to your mixing bowl.
Beat on a medium speed until your mixture has reached a smooth consistency.
Slowly add vanilla essence and heavy cream while continuing to mix the frosting.
Once fully incorporated, gradually add icing sugar.
Continue mixing until your frosting has reached a smooth consistency.
Once the cakes are cool, remove them from the cake pan.
Level off the top.
Add a layer of frosting on top of one of your cakes.
Top with the 2nd cake.
Frost your cake.
At this time, you can decorate your cake how you like.
Chill for a few hours before slicing.