Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Ann Marie Favot
Does a slice of carrot cake count toward your daily vegetable intake? It would if we made the rules!
- 2 cups demerara sugar
- 11⁄2 cups vegetable oil
- 3 large eggs
- 2 tsp pure vanilla extract 2 cups all-purpose flour 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1⁄2 tsp salt
- 1⁄4 tsp ground cardamom
- 1 398-ml can crushed pineapple, very well drained
- 1 200-g pkg sweetened flaked coconut
- 1 cup toasted walnuts or pecans, coarsely chopped
- 2 cups coarsely grated carrots
- 11⁄2 cups cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 4 cups icing sugar
- 2 tsp vanilla bean paste or extract
1 Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and spray with cooking spray.
2 In a large bowl, whisk together the sugar, oil, eggs and vanilla. In a separate large bowl, mix together the flour, cinnamon, baking soda, baking powder, ginger, salt and cardamom. Add the dry ingredients to the wet ingredients and stir to combine. Add the pineapple, coconut, walnuts and carrots; stir to combine.
3 Divide the batter evenly between the cake pans. Bake until a cake tester inserted in the centre of each cake comes out clean, 50 to 55 minutes. Let the cakes cool in the pans for 30 minutes before turning out onto a rack to cool completely.
4 To prepare the cream cheese frosting, using a stand mixer or handheld mixer, beat the cream cheese and butter together until soft and fluffy. Add the icing sugar and vanilla, and beat until well combined. Using a serrated knife, cut each cake in half horizontally. Place 1 of the bottom halves onto a cake platter and slather the top with an even layer of icing. Stack another half on top and repeat until your cake is fully assembled. Refrigerate for about 1 hour to set the frosting; serve.
Makes one 8-inch cake