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Three-layer carrot cake
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Decadent carrot cake with cream cheese frosting, packed with raisins, walnuts, coconut, and spice.
Ingredients:
  • 40.00 gm unsalted butter, softened
  • Plain flour, for dusting pans
  • 6 carrots, trimmed and grated
  • 55.00 gm sweetened, flaked coconut
  • 115.00 gm walnuts, chopped
  • 1/2 golden raisins
  • 450.00 gm sugar
  • 230.00 gm canola oil
  • 4 large eggs, at room temperature
  • 500.00 ml plain flour
  • 8.00 gm baking powder
  • 5.00 gm baking soda
  • 5.00 gm ground cinnamon
  • 2.40 gm fine sea salt
  • 1/2 tsp nutmeg, freshly ground
  • 450g cream cheese, at room temperature
  • 250.00 gm unsalted butter, at room temperature
  • 300.00 gm icing sugar
  • 21.00 gm lemon Juice, freshly squeezed
  • 27.50 gm sweetened, flaked coconut, for garnish
Instructions:
  • Preheat the oven to 180C with racks positioned in the center and lower third.
  • Prepare the cake tins by greasing with butter and lining the bottom with baking paper. Lightly dust each tin with flour, shaking out any excess over the sink.
  • Attach the sifter and scale attachment to your stand mixer with the flat beater. Place the scale lid on top. Weigh the carrots, coconut, walnuts, and raisins separately. Mix them together in a medium-sized bowl using a rubber spatula or your hands until evenly combined. Set aside.
  • - Uncover the scale, fix the ingredient hopper, and shut the ingredient valve. Measure the sugar in the ingredient hopper. Pour the oil into the mixing bowl. Start the mixer on low setting, open the ingredient valve, and sprinkle the sugar into the mixing bowl. Combine until smooth for approximately 2 minutes. Introduce the eggs individually, beating thoroughly after each one. Power down the mixer.
  • Shut the ingredient valve and measure out the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in the ingredient hopper, resetting the scale between each ingredient. Set the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Avoid overmixing the batter. Take out the mixer bowl and use a rubber spatula to incorporate any remaining flour on the sides of the bowl. Gently mix in the carrots, coconut, nuts, and raisins until well combined.
  • Pour the batter into the prepared tins and bake until they slightly pull away from the sides and a toothpick comes out clean, about 40 to 50 minutes. Rotate and switch the tins halfway through baking for even cooking. After baking, let the cakes cool in the tins on wire racks for 15 minutes. Run a knife along the inside edge of each tin to loosen the cakes, then invert them onto racks and peel off the parchment paper. Allow them to cool completely before frosting. Note: these cakes are wonderfully dense, so don't anticipate a significant rise after baking.
  • In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 3 minutes until smooth. Add butter and beat for 2 minutes until combined. Pause the mixer.
  • - Shut off the ingredient valve. - Measure the icing sugar in the ingredient hopper. - Set the mixer to medium-low speed, then open the ingredient valve and sift in the sugar into the mixing bowl. - Gently pour the lemon juice down the side of the mixing bowl and beat until fluffy, approximately 3 minutes.
  • Place one cake layer, top side down, onto a cake plate. Using an offset spatula, generously spread a layer of frosting over the top, all the way to the edge without touching the sides. Add the second cake layer on top, top side down, aligning the edges perfectly. Spread half of the remaining frosting over this layer in the same manner. Add the final cake layer on top, right side up. Use the rest of the frosting to cover the top without reaching the sides. Swirl the frosting for decoration, and sprinkle evenly with coconut if desired. Chill the cake for minimum 45 minutes to set. Before serving, remove from the fridge and let it sit for 30 to 40 minutes.

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