You'll Never Need Another Carrot Cake Recipe

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Toast the walnuts in a large frying pan over medium-low heat for about 3–4 minutes, stirring now and then, until browned. Take them out, chop finely and set aside.
3. Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together and set aside.
4. Whisk the oil, both sugars, eggs and vanilla until completely combined and smooth.
5. Stir the dry ingredients into the wet mixture with a whisk until smooth.
6. Fold in the shredded carrots and 1 cup of the walnuts until combined.
7. Divide the batter evenly between three 9-inch cake pans prepared with non-stick spray and parchment rounds. Bake at 350°F for 30 minutes, or until firm in the centre.
8. Cool the cakes 15 minutes in the pans, then turn them out and cool completely on a rack.
9. Make the cream cheese frosting and set it aside until the cakes are cool.
10. Level the cooled layers, then stack them with about 3/4 cup of frosting between each. Frost the sides too.
11. If you like, press the remaining chopped walnuts around the sides and on top.
12. For carrot decorations, reserve about 2/3 cup of frosting and split it between two bowls. Tint one orange and the other green. If you are short of frosting, increase the frosting recipe by 25%. Pipe orange carrots and green stems on top with a fine tip.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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