GrandDads Carrot Cake Recipe
This carrot cake is baked with our herbaceously sweet Rosemary fused Olive Oil, and topped with an orange vanilla frosting.
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Cooking tools:
- Stand mixer
- Hand mixer
- Microplane
- Cake pan
- Cake ring
- Cooling rack
- Cake stand
- Offset spatula
- Toothpick
- Grater
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon Himalayan Pink Sea Salt
- ¾ cup brown sugar
- 4 eggs at room temperature, beaten
- 3 cups carrots, shredded finely
- ¾ cup Rosemary Olive Oil
- 2 teaspoons vanilla extract
- 1 cup dried apricots, chopped
- 1½ cup unsalted butter, softened
- 3 tablespoons orange juice
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan Pink Sea Salt
- 5 cups confectioners' sugar
- Toasted coconut
- Chopped nuts
- Edible flowers
- Sprinkles
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