CHEF NINI NGUYEN

Carrot Cake

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This one always makes me think of my brother. It was his favorite, so it’s something I’ve made more times than I can count.

It’s a simple cake at its core, but done in a way that makes you want to go back for another slice.

Recipe below.

Carrot Cake

This was my brother's favorite cake. I personally think it is best when made with oil instead of butter because the oil produces a more moist cake. When you add butter and cream cheese as the frosting, it will be the perfect balance. This version also has candied nuts on the outside, which provides an awesome crunch.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12
Ingredients Method

Ingredients
  

CARROT CAKE
  • 2 cups sugar
  • 1 cup oil
  • 1 tbsp vanilla extract
  • 4 whole eggs
  • 2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 3 cups carrots (grated)
  • ½ cup walnuts (chopped)
CREAM CHEESE ICING
  • 1 stick salted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 cups confectioner’s sugar (sifted if needed)
  • 1 tsp vanilla extract
CANDIED NUTS
  • 1 cup walnuts
  • ½ cup sugar
  • ½ cup water
  • pinch of salt

Method
 

FOR THE CARROT CAKE
  1. Combine sugar, oil, vanilla, and eggs into a large bowl. Whisk together for approximately a minute.
  2. Mix dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg) into a smaller bowl and stir.
  3. Pour dry ingredients into your wet ingredients and whisk together. Fold grated carrots and chopped walnuts into batter and mix until well combined.
  4. Evenly distribute batter into baking pans, cup by cup.
  5. Bake in a preheated oven at 350ºF for between 30 and 40 minutes. Check the cake after 30 minutes.
  6. Let the cake cool completely.
  7. Starting with the first layer, add a scoop of icing directly on top and spread evenly using an offset spatula.
  8. Place the second layer of cake, bottom side up, on top of the first layer. Gently spread frosting all over the top and sides of the cake. Use a bench scraper to clean up the sides of the cake.
  9. Take your candied walnuts and gently press on to the sides of the cake.
FOR THE CANDIED NUTS
  1. In a small pot, add sugar, water, and walnuts. Boil for approximately 5 minutes with the lid on.
  2. Stir mixture to make sure walnuts are evenly coated, then drain in a strainer over a bowl. You can save the walnut syrup for a cocktail.
  3. Spread walnuts on a lined sheet pan, sprinkle with salt, and bake at 350ºF for 8 minutes.
FOR THE CREAM CHEESE ICING
  1. Combine butter, cream cheese, and confectioner’s sugar in a large bowl. Beat with a hand mixer until smooth.
  2. Add vanilla and continue to beat until the icing is smooth and fluffy.

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