Recipe: Butter's carrot cake

Recipe: Butter's carrot cake

Excerpted from Butter Baked Goods by Rosie Daykin


Recipe: Butter's carrot cake

Filled with seasonal flavour this mouth-watering carrot cake recipe from Rosie Daykin, owner of Vancouver's Butter Baked Goods bakery will have your guests asking for seconds.


For Cake
  • 1 3/4 cups pastry flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1-1/2 cups grated carrots
  • 3/4 cup crushed pineapple with juice
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped

For Frosting

  • 1 1/2 cups butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 4 cups icing sugar
  • 1/2 cup whole milk
  • 2 tbsp pure vanilla extract




1 Preheat the oven to 350F.

2 On a large piece of parchment paper, sift together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt; set aside.

3 In a large bowl, whisk together the sugar and vegetable oil. Add the eggs and continue to whisk until the batter is pale in colour.

4 Add the carrots, crushed pineapple and pineapple juice and whisk to incorporate.

5 Sprinkle the dry ingredients over the batter and use a rubber spatula or  wooden spoon to blend. Stir in the coconut and walnuts.

6 Spoon the batter evenly into two 7" circular pans that have been buttered and floured.

7 Bake for 30 to 35 minutes, or until a wooden skewer inserted into the centre comes out clean.

8 Meanwhile, prepare the frosting. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour.

9 Scrape down the sides of the bowl at least twice while beating to make sure the butter and cream cheese are evenly combined. Turn the mixer to low and slowly add the icing sugar. Mix until well combined, then slowly add the milk and vanilla.

10 Scrape down the sides of the bowl again. Turn the mixer to high and let it run until the butter cream is light and fluffy.

11 Remove the cakes from the oven and allow them to cool for 10 minutes; invert onto wire racks to cool completely. You may need to run a sharp knife around the edges of the pans if the cakes do not fall out easily when inverted.

12 Transfer the cakes to a rotating cake stand and use a large serrated knife to cut each cake in half horizontally to create four layers.

13 Ice the top of each cake layer and stack, then evenly ice the outside and top of the entire cake. Take handfuls of the walnuts and press lightly onto the outside.

Makes 1 carrot cake.




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Excerpted from Butter Baked Goods by Rosie Daykin. Recipes Copyright © 2013 Rosie Daykin, Photography copyright © 2013 Janis Nicolay. Excerpted by permission of Appetite by Random House, a division of Random House Canada, Inc. All rights reserved.




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Recipe: Butter's carrot cake