RECIPE: Carrot Cake

Posted at 11:46 AM, Nov 28, 2016
and last updated 2016-11-28 12:46:09-05

Chef Bradley Hunt of Golden Boys Pies shares the secret to their carrot cake!

See more at

Golden Boy Pies
Carrot Cake

¾ tsp. Pumpkin Spice
1 tsp. Salt
1 ½ tsp. Baking Soda
¾ tsp. Baking Powder
4 oz. Cake Flour
4 oz. All Purpose Flour
1 ½ cups Sugar
2 ½ oz. Coconut
8 ½ oz. Shredded Carrots
¾ tsp. Vanilla
5 Eggs, beaten
9 oz. Vegetable Oil
6 ½ oz. Strained, Crushed Pineapple, packed
Cooking Spray

Preheat oven to 350°

Mix together vegetable oil, beaten eggs, sugar, and vanilla.  Blend for 30 seconds.  Add 1 cup shredded carrots while mixing.

Blend dry ingredients together: Both flours, pumpkin spice, salt, baking soda and baking powder.  Once blended, add to the wet ingredients while mixer is running.  Mix for 30 seconds.  Add coconut and pineapple.  Mix for 30 seconds.

Pour into 2 round caked pans that have been sprayed with cooking spray.  Bake in preheated oven for 55 minutes.