Joy's Carrot Cake with Cream Cheese Icing
Yield
servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoon |
baking powder
|
|
| 2 | teaspoon |
cinnamon
ground |
|
| 1 ¼ | cups |
corn oil
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
carrots
finely grated |
|
| 1 | cup |
pecans
or walnuts, chopped |
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| Cream cheese icing | |||
| 4 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
mocha mix
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
powdered sugar
|
|
| ½ | cup |
pecans
or walnuts |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 296 | ml |
corn oil
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
carrots
finely grated |
|
| 237 | ml |
pecans
or walnuts, chopped |
|
| 237 | ml |
pineapple, canned, crushed
drained |
* |
| Cream cheese icing | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
mocha mix
|
* |
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
powdered sugar
|
|
| 118 | ml |
pecans
or walnuts |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
coconut
flaked |
*
|
Directions
For the cake:
Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl. Stir with wire whisk to mix and fluff (this avoids sifting).
Add oil and beat 2 minutes on medium speed of electric mixer, scraping down sides of bowl.
Add eggs and vanilla; beat 2 more mins. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer. Pour into 2 well-greased and floured 9-inch, or three 7-or 8-inch cake pans.
Bake in preheated 325 degree F oven for 45 to 50 minutes, or until cake tester inserted in center comes out clean.
Remove from oven; cool 15 minutes then turn out on rack. Frost with Cream Cheese Icing.
Cream Cheese Icing:
Beat together cream cheese and cream; stir in vanilla. Beat 5 minutes, or until smooth and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in nuts, raisins, and coconut.
