Carrot Cake

Growing up I was never a fan of Carrot Cake. It just sounded so wrong to me. Carrots and cake? No thank you. I remember having it once and there were raisins in it. God awful. I hate raisins. As a child I used to say I was allergic to them just to secure I would receive a chocolate chip cookie on the field trip not an oatmeal raisin. Oh how those cookies scared me. They still do. Chocolate chip cookies hold the key to my heart.

Anyways, a few years ago I tried Carrot Cake again for the first time in years. What happened? I liked it, I liked the cream cheese frosting even more!

I recently made a cake for a friend's birthday. Carrot cake was requested. I really enjoy this cake. The pecans give it a nice crunch and the pineapple adds to the moisture. And did I mention there are NO raisins in it!! YIPEEE!!

I'm off to New York City next week, as usual I am planning a foodie itinerary! Making sure to get some of the best desserts ๐Ÿ™‚

Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Super Moist Carrot Cake
Ingredients
  • 1½ Cup Sugar
  • 1½ TSP Baking Soda
  • 2 TSP Baking Powder
  • 1 TSP Salt
  • 1 TSP Cinnamon
  • 1 TSP Cardamom
  • 2 Cup Finely Chopped Carrots
  • 1 Can (567g) Crushed Pineapple
  • ½ Cup Shredded Coconut
  • 1 Cup Chopped Pecans
  • ½ Cup Coconut Oil
  • 1 Stick Butter, at room temp
  • 4 eggs
  • 2 Cups Flour
  • 2 8oz packages Philadelphia Cream Cheese
  • 10 TBSP Butter, at room temp.
  • 4 TSP Vanilla Extract
  • 2 TBSP Sour Cream
  • 4 Cups Powdered Sugar, sifted
Directions
  1. Preheat oven to 350F and grease two 9 inch baking pans.
  2. In a large bowl/bowl of an electric mixer combine sugar, baking soda & powder, salt, cinnamon, cardamom, carrot, pineapple, coconut and pecans. Mix until fully combined.
  3. Add coconut oil, butter and eggs. Mix to combine.
  4. Add flour by folding it in to the wet ingredients.
  5. Pour evenly between two pans and bake for 35-40 minutes. As always check with a toothpick or feel the cake to see if it bounces back. Let cool completely before frosting cake.
  6. In bowl of an electric mixer beat cream cheese and butter. Beat for a good 2 minutes.
  7. Add in sour cream and vanilla, mix until combined.
  8. Pour in powdered sugar and mix well.
  9. Spread 1 cup of frosting on top of one cake. Place second cake on top of frosting. Use the rest of frosting to cover the cake. Decorate to your liking. Enjoy!:)

Cream Cheese Frosting recipe from Cook’s Illustrated via You Know What You Oughta Do

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