Carrot Cake

Get the full recipe here: https://chefnininguyen.substack.com/p/carrot-cake This carrot cake is a classic for me. It was my brother’s favorite, so it’s something I’ve made over and over again through the years. I like making it with oil instead of butter because it keeps the cake really soft and moist, then pairing it with a proper cream cheese frosting to balance everything out. There’s also a layer of candied nuts on the outside for a little crunch, which I think makes it. If you still have leftover Easter candy, this is a good place to use it. I like adding chocolate eggs on top just because it’s fun and gives a little extra texture. Also, quick note: this video was previously filmed for my Patreon. You’ll be seeing more of these from the archive unless I say otherwise. If you make this, let me know. I’d love to see how it turns out. Subscribe for more recipes, chef tips, and behind the scenes kitchen moments. Website: https://www.chefnininguyen.com Instagram: https://www.instagram.com/chefnininguyen/ Substack: https://chefnininguyen.substack.com Amazon Storefront | My Kitchen Essentials: https://www.amazon.com/shop/chefnininguyen Amazon Wish List | For the home + test kitchen projects: https://www.chefnininguyen.com/wishlist