Bobby Flay Carrot Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 pound carrots, finely shredded after peeling (around 3 cups)
02 -
1 cup crushed pineapple with juices squeezed out
03 -
1/2 cup cooking oil (like canola)
04 -
1/2 cup muscovado sugar or dark brown sugar
05 -
1 1/2 tablespoons fresh ginger, grated finely
06 -
1 teaspoon vanilla flavoring
07 -
3 large eggs
08 -
2 teaspoons baking soda
09 -
1 1/8 teaspoons nutmeg, grated fresh
10 -
1/3 cup ginger candy, chopped into small bits
11 -
2 cups plain flour
12 -
1 1/2 cups granulated sugar
13 -
1/8 teaspoon nutmeg (optional extra touch)
14 -
1/4 cup unsalted butter, melted and left to cool
15 -
1 teaspoon salt
16 -
3/4 cup toasted pecans, roughly chopped
17 -
1 1/2 teaspoons cinnamon powder
→ Marshmallow Fluff
18 -
1/3 cup granulated sugar, plus 2 extra spoons
19 -
Pinch of tartar cream
20 -
Season with a pinch of salt
21 -
3 tablespoons water
22 -
1/2 vanilla pod, scrape out the seeds
23 -
2 egg whites
24 -
A little over 1/2 cup light corn syrup, plus 2 spoons
→ Cream Cheese Frosting
25 -
Sift through 1 pound of powdered sugar—do it twice
26 -
One stick of softened butter (unsalted)
27 -
2 cups of Marshmallow Fluff
28 -
A full 8-ounce block of softened cream cheese
29 -
1 teaspoon of vanilla flavoring
# Instructions:
01 -
Set your oven to 350°F. Prep two round 8-inch pans with grease and a dusting of flour, then line the bottoms with parchment paper.
02 -
Blend pineapple until it’s more like a puree. Whisk the eggs, then stir in the oil, melted butter, vanilla, grated carrots, pineapple puree, and freshly grated ginger.
03 -
Take your flour, spices, sugars, baking soda, and pinch of salt. Whisk them well in a bowl, then slowly add to the wet mix until everything just comes together.
04 -
Mix the ginger candy chunks along with pecan pieces into the batter. Pour this evenly across the pans.
05 -
Slide the pans into the oven and bake for 40 to 55 minutes, or until a skewer comes out clean. Cool in the pans for 15 minutes, then fully cool on a wire rack.
# Notes:
01 -
Grate your carrots fresh—they'll make the flavor pop.
02 -
Bring all your ingredients to room temperature before starting.
03 -
Mix the batter gently; too much stirring makes tough cakes.