Carrot cake

Chef William Eick
Matsu, Oceanside

“This is the only recipe that I don’t make a lot anymore. It’s my favorite cake recipe from one of my favorite pastry chefs, and this is exactly how she made it,” says chef William Eick.

Ingredients

2 cups plus 1 tbsp. flour
1 3/4 cups plus 1 tbsp. sugar
1 tbsp. plus 1 tsp. cinnamon
2 tsp. ground ginger
2 tsp. baking soda
1 tsp. baking powder
Pinch of salt
3 oz. (6 tbsp.) canola or grapeseed oil
2 oz. (4 tbsp.) freshly squeezed orange juice
4 eggs
3 3/4 cups plus 2 tbsp. shredded carrot
2 cups buttercream

Instructions

Preheat oven to 325 degrees. Grease a half sheet pan with nonstick spray. Sift dry ingredients into a large bowl.

Mix in oil, orange juice and eggs until well combined. Fold in shredded carrot.

Pour batter into prepared pan and bake for 20 to 30 minutes, or until a cake tester comes out clean.

Let cool completely.

Once cool, spread buttercream on top, then cut into desired shapes or sizes and stack as you like.

Serves 6 to 8