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commissary carrot cake

Original Commissary Carrot Cake Recipe

The Frog Commissary’s carrot cake recipe remains one of the best versions of this dessert, balancing sweetness, spice, and texture. Below is the step-by-step guide to making this classic:
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Ingredients
  

For the Cake:

  • 1 1/4 cups neutral vegetable oil e.g., canola
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 4 cups freshly grated carrots from a 1-pound bag
  • 1 cup chopped pecans
  • 1 cup raisins golden preferred, soaked in warm water for 15 minutes

For the Pecan Cream Filling:

  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 6 ounces unsalted butter
  • 1 1/4 cups chopped pecans
  • 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 pound powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon milk
  • Generous pinch of salt

For Garnish:

  • 4 ounces shredded sweetened coconut (about 1 1/2 cups)

Instructions
 

Preparation Steps

  • Pecan Cream Filling
  • Combine sugar, flour, and salt in a heavy saucepan. Gradually whisk in cream and add butter.
  • Cook over low heat until the butter melts. Simmer for 20–30 minutes, stirring occasionally, until golden brown.
  • Stir in pecans and vanilla. Cool completely, then refrigerate overnight for best results.

Carrot Cake

  • Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or two 9-inch round pans.
  • Mix oil and sugar in a large bowl. Add eggs, one at a time, blending well.
  • Sift dry ingredients and gradually mix them into the wet mixture.
  • Fold in carrots, pecans, and raisins.
  • Pour batter into prepared pans and bake for approximately 70 minutes (tube pan) or 30–40 minutes (round pans). Let cool completely.

Cream Cheese Frosting

  • Cream butter and cream cheese together until smooth.
  • Add powdered sugar gradually, mixing on low to avoid a sugar cloud.
  • Blend in vanilla and salt. Chill if necessary for easier spreading.

Toasted Coconut

  • Spread shredded coconut on a baking sheet. Toast in a 300°F (150°C) oven for 10–15 minutes, stirring occasionally for even browning.
  • Cool completely before using.

Assemble the Cake

  • Slice the cooled cake into three layers. Spread the pecan cream filling between each layer.
  • Frost the top and sides with cream cheese frosting.
  • Pat toasted coconut onto the sides for an extra layer of flavor and texture.
  • Optionally, decorate the top with piped frosting to resemble small carrots using orange and green food coloring.