Natasha Pickowicz's
Carrot Cake

01.15.2023, recipes, photos by Ana Tellez

    Our most trusted carrot cake recipe, adapted from Natasha Pickowicz. You can purchase her book, More Than Cake, here. This cake does not contain nuts, cinnamon or warming spices. Instead the grated carrots (bound together by pineapple jam) take full protaganism.

1 3/4 cup (135 g) unsweetened untoasted coconut
1 1/4 cups (185 g) all-purpose flour
3 tbsp whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp Kosher salt
3/4 cup (65 g) granulated sugar
1/4 cup (35g) packed dark brown sugar
1 tsp vanilla extract
3 large eggs, room temp
1 cup (250 ml) grapeseed oil or other neutral flavored oil
1/2 lb (225g) carrots, grated on largest hole
1/2 cup (165g) pineapple jam (apricot works fine as well)

Cream cheese frosting
makes 6 1/2 cups
2 lbs (900 g) cream cheese, room temp
1 lb (450g) unsalted butter, room temp
1 lb (450g) sifted powdered sugar
kosher salt to taste

Grease your round or loaf pans and preheat the oven to 350°F or 180°C.

Mix coconut, flours, baking powder, soda, salt.

In a separate bowl whisk eggs with hand mixer, slowly add sugars and continue to beat until the sugar dissolves in the eggs and the mixture doubles in size. Slowly stream in the oil and extract.

Fold the dry ingredients with the wet ingredients adding carrots and jam halfway through.

Bake for about 22 min if baking in round 8-inch pans (you will have enough batter for three layers) or 45 min in one 22 inch pan as seen in the photographs here (we sliced it horizontally for a layer cake, but you can make two single layer cakes).

For the frosting, whip butter until smooth, beat in cream cheese, add sugar gradually and season with salt.

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