Chef Harry Lee’s Carrot Cake

CHEF HARRY LEE’S CARROT CAKE

Email:  cheflee0713@gmail.com

4 CUPS CAKE FLOUR

4 tsp BAKING SODA

4 tsp BAKING POWDER

1 tsp SALT

4 tsp CINNAMON

2 tsp GROUND GINGER

4 tsp VANILLA

2 ½ CUPS OIL

8 EGGS

4 CUPS GRANULATED SUGAR

2 ½ CUPS SHREDDED CARROTS

1 lb DRIED RAISINS

1 CUPS CHOPPED PECANS

1 ½ CUPS CRUSHED PINEAPPLE STRAINED

ICING

1 LBS BUTTER SOFTENED

3 LBS CREAM CHEESE SOFTENED

4 LBS POWDERED SUGAR

3 TBS VANILLA

1 Cup TOASTED CHOPPED PECANS FOR GARNISH

BEAT EGGS, OIL, SUGAR AND VANILLA, THEN ADD CARROTS, PINEAPPLE AND PECANS AND MIX

IN SEPARATE BOWL, MIX CAKE FLOUR, BAKING SODA, SALT, CINNAMON, GINGER AND ADD TO WET MIXTURE AND MIX WELL

FOR ICING COMBINE BUTTER AND CREAM CHEESE AND WHIP.  SCRAPE SIDES AND WHIP AGAIN.  ADD POWDERED SUGAR AND MIX SLOW UNTIL COMBINED AND WHIP ON HIGH.

GARNISH WITH TOASTED PECANS AFTER CAKE IS ICED.

BAKE AT 350 FOR 20 TO 40 MINUTES UNTIL DONE.

This past Easter, I made one of my favorite cakes: Carrot Cake.  This is a made from scratch recipe that is simply to die for.  The recipe will make 2 half sheet layers or about 3 round cake layers.  If you don’t have cake flour for each cup of cake flour needed use a cup of all purpose flour and a tablespoon of corn starch.  It will give you the same result.  I hope you enjoy it as much as I do every time I make it.

Chef Harry Lee

Email:  cheflee0713@gmail.com

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