Natasha Pickowicz’s Carrot Cake Recipe | James Beard Foundation

Name: Natasha Pickowicz’s Carrot Cake Recipe | James Beard Foundation
Ingredients: 1 1/4 cup (150 grams) all-purpose flour; 3 tablespoons (30 grams) whole wheat flour; 1 3/4 cups (135 grams) unsweetened and untoasted shredded coconut; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 large eggs, at room temperature; 3/4 cup (155 grams) granulated sugar; 1/4 cup (35 grams) packed dark brown sugar; 1 cup (250 milliliters) grapeseed oil; 1 teaspoon vanilla extract; 1/2 pound (225 grams) carrots, grated on the largest hole of a box grater or on the shredding disk of a food processor; 1/2 cup (165 grams) pineapple jam

archive.jamesbeard.org

Fluffy carrot cake with coconut, pineapple jam, and whole wheat flour—no nuts or raisins. A crowd-pleaser that will win over carrot cake fans and converts alike.

View Original

Share this recipe:

Ingredients

1 1/4 cup (150 grams) all-purpose flour
3 tablespoons (30 grams) whole wheat flour
1 3/4 cups (135 grams) unsweetened and untoasted shredded coconut
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 large eggs, at room temperature
3/4 cup (155 grams) granulated sugar
1/4 cup (35 grams) packed dark brown sugar
1 cup (250 milliliters) grapeseed oil
1 teaspoon vanilla extract
1/2 pound (225 grams) carrots, grated on the largest hole of a box grater or on the shredding disk of a food processor
1/2 cup (165 grams) pineapple jam