14 Carrot Cake




2 cups cake flour (250g)

2 tsp. baking powder (8g)

1 ½ tsp baking soda (9g)

1 tsp. salt (4g)

2 tsp. cinnamon (4g)

1 ½ cups sugar (300g)

1 ½ cups vegetable oil (350ml)

4 eggs

2 cups grated carrots (100g)

8 ½ oz can crushed pineapple, drained (227g)

½ cups chopped pecans (57g)

Cream Cheese Frosting

1 stick butter, softened (4oz/115 grams)

8 oz. pk cream cheese, softened (250g)

1 tsp. vanilla (5ml)

1 lb. powdered sugar, sifted (500g)


Butter and flour three 9” dia. (23cm) pans. Heat your oven to 350°F (176°C). You may choose to line your cake pans with 9” rounds (23cm) of parchment for easier release

Sift together cake flour, baking powder, baking soda, salt and cinnamon. Add to the bowl of an electric mixer and then stir in sugar, vegetable oil and eggs over low speed. Combine well, about 1 minute.

Add the shredded carrots, pineapple and pecans and stir on slow speed for another minute. Pour the batter into the three prepared cake pans. Using a digital scale, weigh the pans to confirm the batter is evenly divided so that your cake layers will be equal. 

Place the filled pans in the heated oven and bake for 35-40 minutes. Test with a toothpick before removing from the oven. Allow to cool on wire racks for 5 minutes and then remove the cake layers from the pans. Allow the cake layers to cool completely on the wire racks. 

To make the Cream Cheese Frosting, combine the butter and cream cheese in the bowl of an electric mixer. Mix well over low speed. Add the vanilla. Slowly add the powdered sugar 1 spoonful at a time and incorporate into cream cheese mixture. 

Once the cake layers are completely cooled, frost with the Cream Cheese Frosting.