Carrot Cake ~ Best Ever Bakery-Style

WICKED GOOD KITCHEN
28Ingredients
Seconds

Ingredients

US|METRIC
  • 2 cups flour (pure organic unbleached all-purpose, such as Hodgson Mill®, plus additional for dusting cake pans)
  • 2 cups cane sugar (organic granulated)
  • 1 teaspoon baking powder (aluminum free)
  • 1 teaspoon baking soda (pure)
  • 1 teaspoon sea salt (fine-grain, such as Eden®)
  • 1 1/2 teaspoons ground cinnamon (organic)
  • 1/2 teaspoon ground allspice (organic)
  • 1/4 teaspoon whole nutmeg (freshly grated organic)
  • 1 cup sunflower oil (organic cold-pressed)
  • 4 eggs (large organic, mine weighed 204 grams total w/o shells)
  • 2 teaspoons pure vanilla extract
  • 3 cups carrot (grated organic, from about 4 large peeled carrots)
  • 1/2 cup unsweetened shredded coconut (organic, such as Let’s Do Organic®)
  • 3/4 cup pineapple (finely diced fresh organic)
  • sunflower oil (Extra, for greasing cake pans)
  • 1 1/2 buttercream (recipes Best Ever Cream Cheese, recipe by Wicked Good Kitchen)
  • 1 1/4 cups walnuts (finely chopped organic, to decorate sides of cake)
  • organic carrots (Grated peeled, to decorate top perimeter of cake)
  • nutmeg (Freshly grated organic, to lightly dust top perimeter of cake)
  • 3 cake (8-inch by 1½ to 2-inch round, pans)
  • 4 cake (wire cooling racks, with the fourth used to flip, layers right side up)
  • 1 cake (8-inch cardboard, round, helpful but not necessary)
  • cake (Turntable, such as Ateco® or Wilton®, helpful but not necessary)
  • icing (Metal Angled or Offset, Spatula, such as Ateco® or Wilton®, helpful but not necessary)
  • icing (Metal, Spatula, such as Ateco® or Wilton®, helpful but not necessary)
  • cake
  • icing
  • nut
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