makes two 8 inch carrot cakes | active time: 15 minutes | full time: 45 minutes | easy
Pamela Thibodeaux of @deaux_baker on Instagram is one of the best bakers in the country (don't take my word for it, ask Vogue) and one of the leaders in recipe development for heritage and ancient grains.
So when us at Gluten HQ asked Pam if she could make us a carrot cake recipe, I was floored that she said yes!
Here it is in all it's glory, a classic carrot cake from boxed cake mix.
ingredients for classic carrot cake:
Carrot Cake
- 1 package Ollin's "Golden Hour" Yellow Cake Mix
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups (200g) freshly grated carrots
- ⅔ cup neutral oil
- ⅓ cup full fat buttermilk (room temp)
- 4 large eggs
- 1 tsp vanilla extract
instructions:
- Preheat an oven to 350°F.
- Whisk the cinnamon and nutmeg into the Ollin "Golden Hour" Yellow cake mix and set aside.
- Whisk together the eggs, buttermilk, vanilla, and oil until homogenized. Using a food processor, grate the carrots into small bits. Stir the carrots into the wet mixture. Add the wet ingredients into the dry ingredients. Fold into a smooth batter, and until you no longer see visible dry ingredients.
- Prepare pans with parchment and pan spray. Divide the batter evenly and bake according to the baking instructions along the back of the box based on the size of pans you are using.
- Divide the batter evenly between the two sprayed, parchment-lined pans. Bake for 25-30 min or until a cake tester comes out clean. Allow the cakes to slightly cool before removing from the pans. Cool completely before icing.
* This recipe was tested using two 8 inch cake pans.