From Broma Bakery

The Best Carrot Cake in the World

The carrot cake that ends the argument. Crushed pineapple keeps every crumb wet for days; coconut and raisins disappear into the spice. Cream cheese frosting on top because anything else is a compromise.

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Notes

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Ingredients

• 2 cups ( 198 g, 7 oz ) shredded carrots
• 8 oz crushed pineapple, drained
• 3/4 cup ( 64 g, 2.2 oz ) sweetened shredded coconut
• 1/2 cup ( 75 g, 2.6 oz ) raisins
• 1 1/2 cups ( 297 g, 10 oz ) sugar
• 1 cup vegetable oil
• 4 large ( 200 g, 7 oz ) eggs, room temperature
• 2 tsp vanilla extract
• 2 cups ( 240 g, 8 oz ) all-purpose flour (spoon and level)
• 1 1/2 tsp ( 6 g, 0.2 oz ) baking powder
• 2 tsp ( 12 g, 0.4 oz ) baking soda
• 2 tsp cinnamon
• 1 tsp salt
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• For the cream cheese frosting:
• 1/2 cup ( 113 g, 4 oz ) unsalted butter, room temperature
• 5 oz ( 142 g ) cream cheese, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 cups ( 339 g, 12 oz ) powdered sugar

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Method

1. two 8-inch pans · butter and flour for the pans
   i. Heat oven to 350°F. Butter and flour two 8-inch round pans.
2. 2 cups carrots · 8 oz pineapple · 3/4 cup coconut · 1/2 cup raisins · 1 1/2 cups sugar · 1 cup oil · 4 eggs · 2 tsp vanilla
   ii. In a large bowl, whisk together the wet team — carrots, pineapple, coconut, raisins, sugar, oil, eggs, and vanilla. It will look loose and wrong; it's right.
3. 2 cups flour · 1 1/2 tsp baking powder · 2 tsp baking soda · 2 tsp cinnamon · 1 tsp salt
   iii. In a second bowl, whisk the dry — flour, baking powder, baking soda, cinnamon, salt.
4. the dry mix
   iv. Fold the dry into the wet in three additions. Stop when no streaks remain — overmixing tightens the crumb.
5. the batter · a wire rack
   v. Divide between the pans. Bake 25 minutes, until the tops spring back and a tester comes out clean. Cool completely in the pans on a rack.
6. 1/2 cup butter · 5 oz cream cheese
   vi. Whip butter and cream cheese in a stand mixer on medium-high until pale and fluffy, 4 minutes. Scrape the bowl.
7. 1 tsp vanilla · 1/2 tsp salt · 3 cups powdered sugar
   vii. Add vanilla, salt, and powdered sugar. Whip 2 more minutes — it should hold a soft peak.
8. the cooled cakes · the frosting
   viii. Set the first layer on the plate. Spread a third of the frosting across the top. Stack the second layer; frost the top and sides in long, easy strokes.

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