Bill Yosses’ Carrot Cake

Prep time: 1/ ½ hours

Serves: 8


  • 1 and 1/2 cups vegetable oil
  • 16 oz. sugar (dark brown optional)
  • 12 oz. all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups grated carrots or apples
  • 1 cup chopped pecans, lightly roasted
  • 2 oz. crushed pineapple
  • 3 eggs
  • 1 teaspoon vanilla



  1. You will need 2 eight-inch cake pans with parchment paper cut into the bottom.
  2. Mix oil and sugar
  3. Sift dry ingredients: flour, baking soda, salt, cinnamon, cloves.
  4. Begin with half of dry ingredients and this to the oil and sugar mixture.
  5. The add grated carrots and pecans.
  6. Add remaining half of dry ingredients.
  7. Add eggs and vanilla
  8. Finish mixing by hand
  9. Bake 40-45 minutes at 350F; cool before unmolding
  10. Use a cream cheese butter cream frosting between the layers and an Italian buttercream for the outside of the cake.



  • 8  oz.  cream cheese (WARM IN MICROWAVE)
  • 1  cup confectioner’s sugar–sifted
  • 1 teaspoon vanilla extract
  • 4 oz butter, softened at room temperature


  1. Place warmed cream cheese in mixer and run until very soft with no lumps, scraping down the sides often.
  2. Add sifted confectioner’s sugar and vanilla extract, and continue to mix.
  3. Add butter and continue to mix and scrape down sides of bowl until the frosting is smooth.

Italian Buttercream Frosting:


  • ½ cup water
  • 2 ¼ cups white sugar
  • 12 egg whites
  • 1/1/2 lbs. unsalted butter
  • 1 teaspoon vanilla


  1. Separate egg whites from yolks.  Whip egg whites until stiff.
  2. Bring sugar and water to a boil.  Occasionally use a pastry brush and cold water to brush down crystals that form on the side of the pan.  Boil for 7 minutes over medium heat.
  3. Pour sugar mixture slowly into egg whites and beat for about 10 minutes.
  4. Cut butter into small pieces and add.
  5. Add vanilla.
  6. Beat until fluffy.IMG_0475

Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *