Carrot Cake from Scratch

DELICIOUS Carrot Cake Recipe from Scratch! MyCakeSchool.com. #carrotcake #cakerecipes #cake #mycakeschool

INGREDIENTS

FOR THE CARROT CAKE
2 1/2 cups (325g.) all purpose flour
1 1/2 teaspoons baking soda
 1 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups ( 400g ) sugar
 4 large eggs
1 cup vegetable oil (218g)
1 teaspoon vanilla extract
2 cups (180g) grated carrots
3/4 cup (92 g) chopped pecans
3/4 cup (50g) coconut (optional)
1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.
FOR THE CREAM CHEESE FROSTING (THIS RECIPE CAN BE EASILY DOUBLED IF YOU PLAN TO DO A LOT OF PIPING)
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees
Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

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