Ingredients for Commissary Carrot Cake
- Sugar
- Flour
- 1 teaspoon salt
- Heavy Cream
- 1 cup (2 sticks) unsalted butter (softened)
- Pecans
- Vanilla
- Corn Oil
- Cinnamon
- Baking Powder
- 4 large eggs
- 3 cups grated carrots
- Raisins
- Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Coconut
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How to Make Commissary Carrot Cake
- **Day 1: Prep the Spices & Carrots**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a small bowl. Set aside.
- Grate 3 cups of carrots finely.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, cream together 1 ½ cups granulated sugar and ¾ cup vegetable oil until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the grated carrots and the spice mixture.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Day 2: Frosting & Assembly**
- Prepare Cream Cheese Frosting: Beat together 8 ounces cream cheese (softened), 1 cup (2 sticks) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
320g
Fat
141g
Carbs
33g
