carrot cake

makes 4 small slices

double recipe size for a regular size cake!

tools

• grater
• large bowl
• small baking pan
• parchment paper
• whisk

ingredients

carrot cake

• 164 grams finely grated carrot
• 125 grams neutral oil
• 198 grams granulated sugar
• 1.5 teaspoon salt
• 2 large eggs
• 4 grams cinnamon
• .25 teaspoon ground ginger
• .25 teaspoon ground clove
• .75 teaspoon baking powder
• .25 teaspoon baking soda
• 120 grams ap flour
• 85 grams total mix-ins, walnuts, raisins, pecans, etc.

cream cheese frosting

• 57 grams room temperature butter
• 114 grams cream cheese
• 1 teaspoon vanilla extract
• 142 grams confectioner's sugar
• splash of milk if needed

steps

make cake

1. set oven to 350F and grease small baking pan. optionally add a piece of parchment paper to bottom of pan for easier removal.
2. grate needed weight of carrots.
3. in large bowl, mix dry ingredients.
4. add wet ingredients to dry in large bowl and mix until flour is just absorbed.
5. gently fold in carrots and mix-ins.
6. pour mixture into pre-greased baking pan and place in the oven for 35-40 minutes or until an inserted toothpick comes out clean.

make frosting

1. in large bowl cream butter and cream cheese together using whisk.
2. add confectioner's sugar and continue to whisk until desired consistency.
• if consistency is too thick, add a splash of milk. if consistency is too thin, add more confectioner's sugar.

decorate cake!

1. once baked, remove cake from pan and cool on cooling rack.
• i prefer to bake the cake the night prior to serving so it can cool overnight.
• at the very least, please allow the cake to cool before frosting. the frosting WILL melt if the cake is too warm.
2. after cooling cut cake to desired shape and layer size.
• i like doing a mini square 3 layer cake with this recipe.
3. once cut, frost and decorate as desired!!! have fun with it :3