Edward Delling Williams Mom’s Carrot Cake

Edward Delling Williams carrot cake is a classic dessert that combines the sweetness of carrots with the richness of cake, topped off with a luscious cream cheese frosting.

Edward Delling Williams is a well-known Emmy-nominated chef who has worked in some of the top restaurants in London and Sydney. He is the creator of the famous carrot cake recipe that has become a classic

Join Chef Edward Delling-Williams and Emmy-Winning Producer Lisa-Renee Ramirez on their delectable adventure in Paris’ Belleville neighborhood, featured in “Paris Bistro Cooking with Edward Delling-Williams.” Catch it on RECIPE.TV—check local listings! And for a sweet indulgence, savor Chef Edward’s iconic Classic Carrot Cake with Buttercream Icing at home.

So, how do you prepare and bake Edward Delling William’s carrot cake? Start with the ingredients list.

Ingredients for Edward Delling Williams Carrot Cake

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots (about 4-5 carrots)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped nuts (e.g., walnuts or pecans)
• 1/2 cup shredded coconut
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For the Cream Cheese Buttercream Icing:

• 8 oz (1 block) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions for Baking Edward Delling Williams Carrot Cake

Step 1) Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2) In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix well and set aside.

Step 3) In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Step 4) Stir in the grated carrots, crushed pineapple, chopped nuts, and shredded coconut.

Divide the batter evenly between the prepared cake pans.

Step 5) Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove them from the pans and let them cool completely on wire racks.

Step 6) While the cakes are cooling, prepare the cream cheese buttercream icing. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Step 7) Gradually add the powdered sugar and vanilla extract and continue to beat until the icing is light and fluffy.

Once the cakes are completely cool, spread a layer of the cream cheese buttercream icing on top of one of the cake layers.

Step 8) Place the second cake layer on top and frost the top and sides of the cake with the remaining icing.

You can decorate the cake with additional chopped nuts, shredded coconut, or other desired toppings.

Slice and enjoy your delicious classic carrot cake with buttercream icing!

Tips for the Edward Delling Williams Mom’s Classic Carrot Cake

• Grate the Carrots Fresh: Freshly grated carrots not only enhance the flavor but also provide the ideal moisture for the cake.
• Pineapple Adds Magic: The addition of crushed pineapple brings a burst of sweetness and moisture to the cake. Make sure to drain it well to avoid excess liquid.
• Don’t Overmix: When combining wet and dry ingredients, be gentle and don’t overmix, as it can result in a dense cake.
• Experiment with Frosting: While cream cheese frosting is a classic choice, you can get creative with buttercream, mascarpone, or even a caramel drizzle.

Ingredient Substitutes

If you’re looking to customize your carrot cake, here are some ingredient substitutes to consider:

• Nuts: Swap walnuts with pecans or almonds for a different nutty dimension.
• Coconut: Skip the shredded coconut if you’re not a fan, or replace it with raisins for added sweetness and texture.
• Spices: Adjust the spice levels to suit your taste; more cinnamon for warmth, less cloves if you prefer milder spice.

What Side Dish Goes Well With Baking Edward Delling Williams Carrot Cake

While Mom’s Classic Carrot Cake & Buttercream Icing is delightful on its own, you can pair it with various sides to enhance your dessert experience. A scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad make excellent choices. You can also serve it with a cup of hot tea or coffee to balance the sweetness.

Edward Delling Williams Carrot Cake Variation Ideas

Take your carrot cake to new heights with these creative variations:

• Carrot Cake Cupcakes: Portion the batter into cupcake liners and bake for 18-20 minutes for delightful carrot cake cupcakes.
• Carrot Cake Roll: Turn the cake into a jelly roll by spreading a cream cheese frosting layer and rolling it into a log.
• Carrot Cake Muffins: Transform the recipe into muffins for a convenient, grab-and-go treat.

How to Store and Reheat Edward Delling Williams Carrot Cake

To store your homemade carrot cake, wrap it in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze it for a longer shelf life. When reheating, simply microwave a slice for a few seconds to enjoy that freshly baked warmth.

Common Problems and Solutions for Mom’s Classic Carrot Cake & Buttercream Icing

If you encounter challenges while making Edward Delling-Williams’ Carrot Cake, here are some solutions:

• Dry Cake: Overbaking or insufficient moisture can result in a dry cake. Ensure you follow the recommended baking time and don’t skimp on the grated carrots or pineapple.
• Sinking in the Middle: This can occur if the batter is overmixed. Be gentle when combining ingredients, and make sure your baking soda and powder are fresh.
• Taste Too Spicy: If you find the spices overpowering, reduce the amount or adjust to your preference.
• Icing Issues: If your frosting is too runny, add more powdered sugar. For a thicker consistency, refrigerate it for a while.