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Natasha Pickowicz’s Carrot Cake

by Natasha Pickowicz
Cook: 30 to 35 minutes
Source: https://www.jamesbeard.org/recipes/natasha-pickowiczs-carrot-cake?utm_campaign=likeshopme&utm_medium=instagram&utm_source=dash hudson&utm_content=www.instagram.com/p/CnhhzsZNZPA/

Ingredients

You have 2 of 16
produce
  • ○1/2 poundcarrots(grated on the largest hole of a box grater or on the shredding disk of a food processor)
protein
  • ○3eggs(large, at room temperature)
dairy
  • ○1 poundcream cheese(at room temperature)
  • ○1 poundunsalted butter(at room temperature)
grain
  • ○1 1/4 cupall-purpose flour
  • ○3 tbspwhole wheat flour
pantry staple
  • ✓salt(to taste)
  • ✓3/4 tspbaking powder
  • ✓3/4 tspbaking soda
  • ○1/2 tspkosher salt
  • ○3/4 cupgranulated sugar
  • ○1/4 cupdark brown sugar(packed)
  • ○1 poundconfectioners’ sugar(sifted)
other
  • ○1 3/4 cupshredded coconut(unsweetened and untoasted)
  • ○1 cupgrapeseed oil
  • ○1 tspvanilla extract
  • ○1/2 cuppineapple jam

Instructions

  1. Preheat the oven to 325ºF. Spray a half-sheet pan lightly with non-stick cooking spray, line with parchment paper so it adheres to the sides and bottom of the pan with parchment, then spray again with non-stick spray.
  2. In a medium bowl, whisk together the all-purpose and whole wheat flours, coconut, baking powder, baking soda, and salt until thoroughly combined.
  3. In the bowl of a stand mixer fitted with the whisk attachment (a hand-held mixer is okay, too), whip the eggs for about 1 to 2 minutes on medium speed, until fluffy.
  4. With the mixer still on, slowly stream in the granulated and brown sugars. Turn the mixer up to the highest speed and let run for at least 5 to 6 minutes. The mixture will double in volume, lighten in color, and the sugars should completely dissolve into the eggs.
  5. With the mixer still running, stream in the oil and vanilla extract and mix another 5 to 6 minutes. The mixture will deflate; this is okay.
  6. Transfer the oil and egg mixture to a large bowl and fold in the dry ingredients, grated carrots, and pineapple jam until just combined.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack.
  10. To make the frosting, in a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy.
  11. Gradually add the confectioners’ sugar and a pinch of salt, and continue to beat until the frosting is smooth and fluffy.
  12. Spread the frosting evenly over the cooled cake before serving.

My notes

This cake is unorthodox, made with coconut, pineapple jam, and a bit of whole wheat flour, without nuts or raisins.