Edward Delling Williams Carrot Cake Recipe
Edward Delling Williams’ carrot cake recipe creates a moist, flavorful cake featuring finely grated carrots, warm spices, and a hint of walnuts or pecans. Topped with rich cream cheese frosting, this dessert is perfect for celebrations or casual gatherings, offering a delightful balance of sweetness and spice in every bite. Enjoy!
Equipment
- 2 large mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- 9-inch cake pan or springform tin
- Wire cooling rack
- Offset spatula (for frosting)
- Sifter (optional for powdered sugar)
Ingredients
For the Carrot Cake:
- 2 cups 240g all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup 240ml vegetable oil
- 1¼ cups 250g granulated sugar
- ½ cup 100g brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups about 300g finely grated carrots
- ½ cup 40g shredded coconut
- 1 cup 225g crushed pineapple, well drained
- ½ cup 60g chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar (icing sugar)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake tin with parchment paper.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine the Wet Ingredients
- In another bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Bring It All Together
- Gradually fold the dry ingredients into the wet mixture. Add the grated carrots, shredded coconut, crushed pineapple, and nuts (if using). Mix until just combined.
Bake
- Pour the batter into your prepared cake tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and salt.
Assemble and Frost
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if desired). Decorate with extra chopped nuts or grated carrot, if desired.