SUPERFOOD // CARROT:
Recipe by Michael Bonacini
Oliver’s Famous Carrot Cake
6-8
Ingredients
- Carrot Cake
- • 1 2/3 cups canola oil
- • 2 3/4 cups white sugar
- • 6 eggs
- • 3 cups Bread flour
- • 1.5 tbsp baking powder
- • 1 tbsp baking soda
- • 4 tsp ground cinnamon
- • 1 tbsp ground nutmeg
- • 1.5 tsp salt
- • 1 cup walnut pieces
- • 1.5 lbs carrots, peeled and grated
- Cream Cheese Icing
- • 1 cup butter, very soft
- • 3 ¼ cups cream cheese (750g or 3 packages), softened
- • 4 ¼ cups icing sugar, sifted
Instructions
- 1 Carrot Cake
- 2 1. Heat oven to 325°F
- 3 2. Spray two 8” or 9” round cake pans and line the bottom and sides with parchment paper
- 4 3. In a large bowl, combine oil, sugar and eggs. Mix gently with a wooden spoon, hand mixer, or the paddle attachment of a stand mixer
- 5 4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- 6 5. Add dry ingredients to oil and sugar mixture. Add walnuts and carrots
- 7 6. Mix on medium speed for 2 minutes. If mixing by hand, mix vigorously for 4 minutes.
- 8 7. Divide batter evenly between pans
- 9 8. Bake for 25 - 35 minutes until a toothpick inserted in the centre comes out clean
- 10 Cream Cheese Icing
- 11 1. In a large bowl with a hand mixer or in a stand mixer with a paddle, cream butter until super smooth
- 12 2. Add cream cheese in 3 stages, pulsing to incorporate and scraping well after each addition. Do not over mix! (Overmixing between additions can result in splitting)
- 13 3. Add icing sugar and pulse on low speed to incorporate. Once icing sugar is incorporated, mix on medium speed for up to 30 seconds until smooth
