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Texas Best Loaded Carrot Cake Formulation

February 5, 2018



 Carrot cake is a classic for any bakery and we're happy to share this traditional recipe with you. This formula will make 3 10 inch single layer cakes or 1 double layer half-sheet cake. Bake just until a toothpick inserted into the cake comes out clean to avoid having a dry carrot cake. This cake may be made up to a month ahead and frozen (unfrosted and well wrapped).  





  • Prepare Pans:  3 10-inch (3 inches deep) Round Cake pans by lining them with a circle of parchment paper and grease the sides of the pans.  Preheat oven to 350°F (177°C).

  • In a 5-gallon mixer fitted with a whisk, whip eggs and sugar until light on medium speed.

  • Add the oil to the egg mix in a thin steady stream.

  • Combine the flour, cinnamon, salt and baking power in a large bowl stir well.

  • In a separate bowl combine the carrots nuts and coconut. 

  • Add the dry ingredients to the egg/oil mixture and stir until just moist. Fold in the carrot mixture until evenly distributed. Divide between prepared pans (3lb 9.9 oz per pan).

  • Bake until the cake springs back to the touch, 40-50 minutes. 

  • Cool completely on a rack. Remove from the pans, remove the parchment paper. Frost as desired. Our Lemon Cream Cheese Frosting (below) is an excellent choice.