Classic Carrot Cake

Name: Classic Carrot Cake
Total time: PT0D0H0M
Yield: serves 12-14
Ingredients: 3 ⁄ 4 cup canola oil, plus more for pan; 2 cups flour, plus more for pan; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. ground cinnamon; 1 tsp. kosher salt; 1 1 ⁄ 2 cups sugar; 1 ⁄ 2 cup buttermilk; 3 tsp. vanilla extract; 4 eggs; 2 cups finely grated carrots; 1 cup canned crushed pineapple, drained; 1 cup coarsely chopped walnuts; 1 cup sweetened flaked coconut; 1 ⁄ 2 cup raisins; 8 oz. cream cheese, softened; 8 tbsp. unsalted butter, softened; 3 cups confectioners' sugar, sifted; Marzipan carrots for garnish (see Making Marzipan Carrots )

Serves
serves 12-14

TODD COLEMAN

Everyone has a favorite version of carrot cake—this classic one includes crushed pineapple, which makes for a very sweet, moist dessert. For presentation, we like to adorn the top of the carrot cake with tiny marzipan carrots.

Ingredients

³⁄₄ cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 ¹⁄₂ cups sugar
¹⁄₂ cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
¹⁄₂ cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see Making Marzipan Carrots)

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Instructions

Step 1

Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.

Step 2

In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40–45 minutes. Let cool.

Step 3

In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.

Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40–45 minutes. Let cool.
In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.