Carrot Cake Recipe
Chef Pascal's favorite Carrot Cake
INGREDIENTS:
2 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup sugar
1 cup brown sugar
1 1/4 cup oil
4 eggs
2 tsp vanilla extract
1 cup crushed pineapple
3 cups shredded carrots
1/2 cup raisins
1 cup chopped nuts
INSTRUCTIONS:
Preheat the oven to 350 Fahrenheit.
Prepare 3 8" round cake pans with parchment paper and grease the sides with butter or oil.
In a large bowl measure flour, baking soda, salt, and cinnamon and stir, add the sugars and mix again.
Add the oil, eggs, and vanilla and combine until a batter is formed. Do not overmix.
Add the shredded carrots, raisins, and nuts and mix until combined.
Divide batter equally between the cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Take cakes out of the oven and let cool completely before decorating.
THE BEST CREAM CHEESE ICING
INGREDIENTS
1 1/4 cup powdered sugar
8 oz cream cheese at room temp
1/3 cup heavy cream
1 tsp vanilla extract
INSTRUCTIONS
Place the powdered sugar, heavy cream, cream cheese, and vanilla in the bowl and mix until creamy and smooth.
Decorate with chopped nuts, shredded carrot, sprinkles, or chocolate eggs.
Enjoy!
Here is a photo of little me,
Easter ca. 1972, in Germany.
Lol!
Have a wonderful weekend!
NEXT CLASS COMING UP:
Earth day cookie class is next Saturday.
Saturday, April 23rd at 10 am - 11 am
Free for new students and at discounted price for existing students.
Kids Culinary School an offering by Bake Austin
Check out the website at www.bakeaustin.com for future class listings, 2022 summer camps, downloadable recipes, and more!