Intro to Baking: Carrot Cake Class at Le Cookery


This past Saturday we attended our first baking class where we learned how to make the perfect Carrot Cake from Chef Bill Bigham. We took his egg class at Le Cookery (located in Blakeney Village) and were quite impressed, so it was high time we attended another class.

As the title of the post suggests, the topic was Carrot Cake… Before we get started, here are a few interesting facts you may or may not know.

Tips and tricks for baking:

  • Pam plus flour is excellent for coating pans
  • If you don’t have three pans (when making carrot cake) use two and cut one layer in half.
  • If you want a crumbly cake, use cake flour, but for carrot cake you want it to be denser… this is why you use all purpose flour.
  • Always sift your flour this will help aerate it.
  • Always add wet to dry, not dry to wet. It you do this wrong you will get a very lumpy cake.
  • Make sure one ingredient has been fully incorporated before you add the next ingredients.
A well oiled pan is key...
A well oiled pan is key…
Always mix each ingredient before adding the next...
Always mix each ingredient before adding the next…
All mixed up.
All mixed up.
Add your batter to the pans.
Add your batter to the pans.
Frosting done.
Frosting done.

Carrot Cake

Ingredients for Cake:

  • Butter (for pans)
  • 2 cups all purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 4 large eggs, room temperature
  • 1 1/2 cup vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups pecans, chopped, optional


  • 2 (8oz packages) of cream cheese, room temperature.
  • 1 stick salted butter, room temperature
  • 16 oz powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup pecans, chopped, optional

Directions (for cake:)

  1. Gather all ingredients and equipment.
  2. Preheat oven to 350 degrees
  3. Grease and flour 3 (9 inch) round pans; line the bottom of the pans with parchment paper
  4. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt
  5. Add eggs and oil.
  6. Using a mixer, blend until combined
  7. Add carrots and pecans (if using pecans)
  8. Pour into pans.
  9. Bake for approx. 40 minutes (25 if in convection oven.)
  10. Remove from oven and cool for 5 minutes.
  11. Remove from pans and place on waxed paper and allow to cool completely before frosting.

Directions (for frosting:)

  1. Add all ingredients, except nuts, into medium bowl and beat until fluffy using a mixer.
  2. Spread in frosting on top of each cake layer.
  3. Stir in pecans.
  4. Stack the cakes on a serving plate and serve.

Interested in having Chef Bill Bigham come to your home to cook a meal? Well, here is a link to his website. Or perhaps you’d like to take a class at Le Cookery, well here’s another link for you.


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