Carrot Cake

By Master Chef on September 19th, 2019 · In Baked Goods, Cakes and Pastries, Confectionery, Desserts, DOTD, Glazes and Icings, Regional and Ethnic, Special Diets, Techniques, Vegetables

This recipe is intended to produce a number of cakes or, if preferred, make different pan sizes and create a magnificent wedding cake. The cake itself is moist, rich and delicious. The frosting is sublime and it’s sugar free.

Carrot Cake

Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

This is a large volume recipe intended to make multiple 8" cakes or one exceptional wedding cake.

Author: Epicurus.com Kitchens

Recipe type: Cake, Desserts, Wedding Cakes

Serves: 3 cakes or 1 wedding cake

Ingredients

16 Cups flour
4 teaspoons salt
2 Tablespoons baking soda
2 Tablespoons baking powder
1/4 Cup cinnamon
10 Cups sweetener, granulated
3 Cups buttermilk
3 Cups canola oil
2-2/3 Cups egg substitute
1/4 Cup vanilla extract
4 Cups crushed pineapple, drained
10 Cups shredded carrot
4 Cups grated coconut

Lower Fat Cream Cheese Frosting

2-1/2 Cups butter, softened
5 Cups sweetener, granulated
10 Cups fat-free cream cheese
3 Tablespoons vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease pans or spray with nonstick spray. Set aside.
Blend flour, salt, baking soda, baking powder, cinnamon and granulated sweetener together in a mixing bowl. Set aside.
Place buttermilk, oil, egg substitute, vanilla and pineapple in a 12-quart mixing bowl. Using a paddle attachment, mix well. Add dry ingredients and stir until just mixed. Add carrots and coconut. Mix well.
Pour into prepared pans.
Bake 8-inch pans 25 to 30 minutes or until cake tester inserted in center comes out clean.
Cool cakes and frost with lower-fat cream cheese frosting.

Lower Fat Cream Cheese Frosting

Cream butter and granulated sweetener together in a 12-quart mixing bowl using a paddle attachment, on medium to high speed, until light in color and with no visible lumps.
Add cream cheese, 8 ounces at a time. Mix until lump free after each addition, about 1 to 2 minutes. Scrape sides of bowl and add vanilla extract. Mix well.

Notes

The frosting makes 10 cups, sufficient for one wedding cake or about 3 cakes, each 8-inches in diameter.