Blog Layout

A slice of banana bread is on a plate next to a cup of coffee and pears.
To me, Carrot Cake is a vegetable!
There aren't too many childhood food memories I have of which weren't Italian...
My mother 'Claire's Carrot Cake' is one of the best!
A black and white photo of a man and woman holding flowers
A bunch of carrots are sitting on a black surface.
A man is holding a bunch of carrots in front of a tractor.

Prep Time: 20 min

Cooking Time: 30 min

Yield: 6 portions


Ingredients

2 Cups        AP Flour

2 Cups        Sugar

2 tsp            Baking powder

1 1/2 tsp     Baking soda

2 tsp            Cinnamon

1 Cup            Oil

4 ea.             Eggs, cracked &  whisked (no shells)

3/4 Cups     Crushed Pineapple, drained

2 Cups         Carrots, shredded (from your garden)

3/4 Cups     Golden raisins

3/4 Cups     Walnuts, toasted, chopped    

                          (rub the walnut skins off w a towl)


Cream Cheese Frosting

6 oz         Cream cheese

2 Tbsp     Milk

2 tsp         Vanilla extract

41/2  C     Confectioners' sugar


How to Prepare Carrot Cake

Step 1

Blend the flour, sugar, baking powder, baking soda, cinnamon, oil and eggs together in a mixing bowl.

Step 2

Add the pineapple, shredded carrots and blend. Fold in the golden raisins & toasted walnuts.

Step 3

Pour the batter into an oiled/buttered cake mold (I use my brownie pan) and bake at 350 F (preheated oven) for 35 minutes or until the cake is cooked.

Cool at room temperature.

Step 4

To prepare the cream cheese frosting, simply blend the cream cheese, vanilla and sugar together (slow speed at first so the powdered sugar doesn't fly all over the kitchen) until smooth.


I enjoy carrot cake with powdered sugar shaken on top like a spice cake but you can frost the top and/or split and frost middle and top with cream cheese frosting as well.

For special occasions I usually color some of the frosting green and orange and pipe carrot decorations on top of the cake.



Claire's Carrot Cake

At some point my mother learned about Julia Child & began baking Paris Brest, strudels, chocolate cakes &  Carrot cake.

I remember she actually won a baking contest with this Carrot Cake recipe.








I owned a little restaurant & we had a nice, dessert trolley at dinner every night. I made simple 'chef desserts' such as floating islands, mousses, tarts & my mother baked fantasic pound cakes, cookies, pies, cream puffs, etc... & her famous carrot cake! This is us at the restaurant, TW Griffy's on Mother's Day.




Now, I actually grow a few varieties of carrots in the garden at home. I like growing sweet carrots like danvers, dantes and especially the small, round, Thumbelina. The carrots actually get sweeter after being in the ground over the winter.


I'm experimenting with carrot ketchup, bbq and sriracha recipes as well as carrot top pesto and soup recipes.



I did a good amount of carrot research with Ronnie Abrams, an amazing, local carrot farmer in my area. He actually grows acres and acres of carrots for large soup companies & taught me a lot about different varieties of carrots.

 


A tray of food with a slice taken out of it
13 tips for greater kitchen efficiency from Certified Master Chef Thomas Griffiths.
By Tom Griffiths March 27, 2025
Running a successful, efficient kitchen comes down to organization and execution. A kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff. In this post, I’ll break down the key areas that make the biggest impact.
sustainable sourcing for restaurants
By Tom Griffiths March 11, 2025
Discover how sustainable sourcing can reduce costs, attract eco-conscious diners, and future-proof your restaurant. Explore local sourcing, waste as a resource, and zero-waste strategies to make your restaurant more sustainable.
Food product development test kitchen
By Tom Griffiths February 19, 2025
Looking to launch a winning food product? Learn expert strategies for food product development, from concept testing to scaling and sensory science, by CPG leader Chef Tom Griffiths.
Menu engineering
By Tom Griffiths February 5, 2025
Menu engineering is a strategic approach to balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. Learn how.
By Tom Griffiths January 30, 2025
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
By Tom Griffiths January 30, 2025
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
By Tom Griffiths January 30, 2025
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
Use flavor pairing to elevate your menu
By Tom Griffiths January 21, 2025
Learn the science of flavor pairing to create unforgettable dishes. Discover tips on balancing tastes, textures, and aromas to elevate your restaurant menu.
More Posts
Share by: