Heavenly Carrot Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Heavenly Carrot Cake calories by ingredient
Introduction
I received this recipe from my mother who got it from a friend. The recipe came without pan sizes or even a slight inclination to how much batter it would produce. However, after some tinkering, I landed on this version and received rave reviews at the cake's debut. I received this recipe from my mother who got it from a friend. The recipe came without pan sizes or even a slight inclination to how much batter it would produce. However, after some tinkering, I landed on this version and received rave reviews at the cake's debut.Number of Servings: 12
Ingredients
-
Cake:
2 cups all-purpose flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon + 1tsp
2 cups brown sugar
4 eggs
8 oz crushed pineapple (drained)
1 cup vegetable oil
3 cups grated carrots
Frosting:
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)
Directions
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.