Heavenly Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:2 cups all-purpose flour1/2 tsp salt2 tsp baking soda2 tsp cinnamon + 1tsp2 cups brown sugar4 eggs8 oz crushed pineapple (drained)1 cup vegetable oil3 cups grated carrotsFrosting:8 oz cream cheese (softened)1 stick butter (unsalted) (softened)2 1/2 tsp vanilla (or to taste)3 1/2 cups powdered sugar (or a 1lb box)
Cake:
1. Preheat oven to 350 degrees and grease and flour three 8.5" round cake pans (8" will also work, anything larger and the layers will be very thin).
2. Bring water in a small saucepan to a boil and add 1 cup of raisins. Let these simmer while prepping other ingredients. This plumps the raisins making them soft and adding moisture to the cake.
3. Wash, peel and grate/shred enough carrots to equal 3 cups. Add the addition 1tsp of cinnamon to carrots in a bowl and stir. Set aside.
4. Sift together dry ingredients.
(Note: The original recipe called for 2 cups granulated white sugar, I didn't have any and so I substituted with brown, however, you can make the call on this for your own preference.)
5. Add to the dry ingredients the eggs, drained pineapple, walnuts, and drained raisins. Fold in carrots.
6. Pour batter evenly into the three cake pans -- I use a 1 cup dry-measuring cup to do this -- and bake until a toothpick or butter knife inserted in the center of the cakes comes out clean which should be between 30 and 35 minutes.
7. Remove cakes from oven when done and cool on racks for 10 minutes. After the 10 minutes, invert and carefully remove cakes from pans.
8. Allow cakes to cool completely before frosting.
Cream Cheese Frosting:
1. Cream ingredients together until blended and smooth.
2. Place a dot of frosting on the cake plate and place bottom layer on top of that. It prevents the cake from sliding while frosting.
3. Use the frosting evenly between layers reserving enough to go around the sides of the cake.
- Add the sugar a bit at a time to decrease opportunities for mess!
- Add as little or much vanilla as you'd like.
- You may find you'd like more frosting for the cake, so make as little or as much as you would like.
- When frosting, refrigerate cake halfway through to harden the frosting enough so the finished cake will have a smooth look on the top and sides.
- I topped mine with chopped walnuts.
Makes 10-12 servings (more or less depending on the cutting). Refrigerate cake to keep solid.
Number of Servings: 12
Recipe submitted by SparkPeople user GAPINTHEVOID.
1. Preheat oven to 350 degrees and grease and flour three 8.5" round cake pans (8" will also work, anything larger and the layers will be very thin).
2. Bring water in a small saucepan to a boil and add 1 cup of raisins. Let these simmer while prepping other ingredients. This plumps the raisins making them soft and adding moisture to the cake.
3. Wash, peel and grate/shred enough carrots to equal 3 cups. Add the addition 1tsp of cinnamon to carrots in a bowl and stir. Set aside.
4. Sift together dry ingredients.
(Note: The original recipe called for 2 cups granulated white sugar, I didn't have any and so I substituted with brown, however, you can make the call on this for your own preference.)
5. Add to the dry ingredients the eggs, drained pineapple, walnuts, and drained raisins. Fold in carrots.
6. Pour batter evenly into the three cake pans -- I use a 1 cup dry-measuring cup to do this -- and bake until a toothpick or butter knife inserted in the center of the cakes comes out clean which should be between 30 and 35 minutes.
7. Remove cakes from oven when done and cool on racks for 10 minutes. After the 10 minutes, invert and carefully remove cakes from pans.
8. Allow cakes to cool completely before frosting.
Cream Cheese Frosting:
1. Cream ingredients together until blended and smooth.
2. Place a dot of frosting on the cake plate and place bottom layer on top of that. It prevents the cake from sliding while frosting.
3. Use the frosting evenly between layers reserving enough to go around the sides of the cake.
- Add the sugar a bit at a time to decrease opportunities for mess!
- Add as little or much vanilla as you'd like.
- You may find you'd like more frosting for the cake, so make as little or as much as you would like.
- When frosting, refrigerate cake halfway through to harden the frosting enough so the finished cake will have a smooth look on the top and sides.
- I topped mine with chopped walnuts.
Makes 10-12 servings (more or less depending on the cutting). Refrigerate cake to keep solid.
Number of Servings: 12
Recipe submitted by SparkPeople user GAPINTHEVOID.
Nutritional Info Amount Per Serving
- Calories: 759.8
- Total Fat: 38.0 g
- Cholesterol: 112.3 mg
- Sodium: 421.7 mg
- Total Carbs: 103.5 g
- Dietary Fiber: 2.8 g
- Protein: 7.1 g
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