What Can I Make with Carrot and Egg?

Ingredients

• •all-purpose flour
• •baking soda
• •baking powder
• •ground cinnamon
• •ground nutmeg
• •ground ginger
• •fine sea salt
• •vegetable oil
• •granulated sugar
• •large eggs
• •vanilla extract
• •medium carrots, peeled and grated
• •canned crushed pineapple (with juice)
• •chopped walnuts or pecans
• •unsweetened coconut flakes
• •unsalted butter, softened
• •full-fat cream cheese, softened
• •powdered sugar
• •vanilla extract
• •fine sea salt

Steps

1. 1Position an oven rack in the middle of your oven and preheat to 350°F. Lightly grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper — this ensures even baking and easy release.
2. 2In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger, and 0.5 teaspoon fine sea salt. Set aside.
3. 3Peel 3 medium carrots and grate them on a box grater into thin shreds — you should have about 3 cups loosely packed. Drain the 0.75 cup canned crushed pineapple in a fine-mesh strainer, pressing gently to remove excess juice (save 2 tablespoons of juice for the frosting). Roughly chop 0.75 cup walnuts or pecans into 1/4-inch pieces.
4. 4In a large bowl, whisk together 1.5 cups vegetable oil and 2 cups granulated sugar until well combined. Add 3 large eggs one at a time, whisking vigorously after each addition until pale and slightly frothy. This incorporates air for a tender crumb.
5. 5Whisk in 1.5 teaspoons vanilla extract. Gently fold in the dry ingredients using a rubber spatula, stirring just until combined and no flour streaks remain — overmixing develops gluten, which makes the cake tough.
6. 6Fold in the shredded carrots, drained crushed pineapple, chopped nuts, and 0.5 cup unsweetened coconut flakes until evenly distributed throughout the batter.
7. 7Divide the batter evenly between the two prepared pans, using a rubber spatula to smooth the tops level. Place both pans in the preheated 350°F oven on the middle rack, leaving space for heat to circulate.
8. 8Bake for 32-36 minutes, until a wooden toothpick inserted in the center of each cake comes out clean or with just a few moist crumbs — do not overbake or the cake will be dry. The tops should be lightly golden and spring back when gently pressed.
9. 9Remove the pans from the oven and let the cakes cool in the pans for 15 minutes — this allows the structure to set. Run a thin offset spatula around the inside edges of each pan to loosen the cake, then invert onto wire racks. Peel away the parchment paper and let cool completely, about 1 hour, before frosting.
10. 10While the cakes cool, make the frosting. In a large bowl, beat 0.5 cup softened unsalted butter and 8 ounces softened full-fat cream cheese together on medium speed with an electric mixer for 2-3 minutes, until smooth and creamy. Scrape down the bowl occasionally to ensure even mixing.
11. 11Add 3 cups powdered sugar, 1 teaspoon vanilla extract, the reserved 2 tablespoons pineapple juice, and 0.25 teaspoon fine sea salt. Beat on medium speed for 2-3 minutes until light, fluffy, and spreadable. Do not overbeat or the frosting will become greasy.
12. 12Place one cooled cake layer on a cake board or serving plate. Spread 0.75 cup of frosting evenly across the top using an offset spatula, leaving a 0.5-inch border from the edge — this prevents frosting from squishing out when you stack the layers.
13. 13Place the second cake layer on top, aligning it gently. Spread the remaining frosting in a thin crumb coat across the top and sides. Refrigerate for 15 minutes to set this layer, then apply a final generous coat of frosting, creating decorative swirls with an offset spatula or the back of a spoon.
14. 14Garnish the top with toasted coconut flakes or crushed candied carrots if desired. Slice into 12 wedges and serve at room temperature or chilled. Store covered in the refrigerator for up to 4 days.