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(4)
60 minutes
Prep: 20 minutes
Cook: 40 minutes
2449 calories per serving view nutrition facts
1 cake
suggest servings
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| Cake | |||
| 2 1/2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking soda | |
| 1/4 | teaspoon | salt | |
| 2 | teaspoons | cinnamon | |
| 1 | cup | brown sugar | light, packed |
| 1 | cup | sugar | white |
| 1 1/2 | cups | butter | softened |
| 3 | large | eggs | |
| 2 | teaspoons | vanilla extract | pure, extract |
| 3 | cups | carrots | grated |
| 1/2 | cup | pineapple, canned | crushed, drained |
| 1 | cup | raisins, seedless | |
| 1 | cup | walnuts | chopped |
| Icing | |||
| 16 | ounces | cream cheese | softened |
| 1/2 | cup | butter | salted |
| 1 | tablespoon | lemon juice | fresh |
| 2 | teaspoons | vanilla extract | |
| 3 | cups | powdered sugar | |
Preheat oven to 350-degrees.
Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars.
Add butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts.
Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula.
Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean.
Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined.
Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing.
Refrigerate 1 hour to set icing.
Just tried this carrot cake, my three kids ate them up as soon as possilbe, big hit, thanks！
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The recipe has been corrected. Turns out great with only two teaspoons of baking soda.
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YUK!!! Two TEASPOONS of baking soda NOT TABLESPOONS!!! Had to throw the whole thing out!!! What a waste!!!
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this is the best carrot cake ever. Everyone that ate it loved it.
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| % Daily Value* | |
| Total Fat 156.0g | 240% |
| Saturated Fat 86.0g | 431% |
| Trans Fat 0.0g | |
| Cholesterol 530mg | 177% |
| Sodium 1535mg | 64% |
| Total Carbohydrate 244.0g | 81% |
| Dietary Fiber 8.0g | 34% |
| Sugars 165.0g | |
| Protein 32.0g | 64% |
| Vitamin A | 369% | Vitamin C | 14% | |
| Calcium | 23% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...
Turned out very well. My 12 year old liked it, and my 4 year old, though apprehensive, ate it without complaint. I removed the crust and fed it to our 11 month old too.
This purple potato salad is a great side dish, we boil potato with garlic and vinegar, give potato tasty flavor.
