Carrot Cake

Carrot Cake

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 vanilla bean scraped
• 2 cups granulated sugar
• 1 1/4 cups oil (corn or vegetable)
• 4 large eggs
• 3 cups peeled grated carrots (fine grated)

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Use a 9 x 13 dish will bake in about 20 minutes at 350 degrees. Use the toothpick test in the middle to check if done. If it comes out clean the cake is cooked.

Best Frosting Ever

Roux

5 tbsp flour

1 cup milk

Whisk over medium heat until thick.

Let cool then add 1 tbsp vanilla paste.

Cover with clear wrap and press down on top to prevent skin forming.

Refrigerate till cold. Mix in the food processor till fluffy.

In another mixing bowl add the sugar and butter

1 cup baking sugar

1 cup butter

1 tbsp maple syrup

Beat until fluffy. Then add to the food processor and blend till smooth.

I made this cake for work and added sprinkle. You can adapt to cupcakes or layers.