Renowned pastry chef Natasha Pickowicz from Flora Bar and Cafe Altro Paradiso in NYC stopped by the MUNCHIES test kitchen to make this layered carrot cake.
Flaky coconut and sweet pineapple jam give this oil-based cake a tropical twist and ensure the layers stay super moist even after it’s been kept in the fridge for a few days. Natasha also shows us how to make the perfect cream cheese frosting and begrudgingly explores the pros and cons of hand mixers…which Farideh forced her to use.
Check out the recipe here: https://munchies.vice.com/en_us/article/43zepj/perfect-carrot-cake-recipe
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