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Ingredients:
- 2 c (400g) granulated sugar
- 2 1/4 c grated carrots
- 1 c roughly chopped walnuts
- 1 c raisins
- 1 1/2 tsp. salt
- 2 tsp. baking soda
- 1/4 tsp. nutmeg
- 2 tsp. ground cinnamon
- 2 3/4 c (352g) all-purpose flour
- 1 tsp. pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 c (250g) vegetable oil
- 1/2 c pineapple (can be from a can or freshly diced)
Instructions:
- Heat the oven to 350°F.
- Prepare two 8-inch round baking pans (can also do three 7-inch round cake pans); butter pans generously or spray with baking spray.
- Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt (double sifting is recommended)
- With the mixer on low speed, slowly and gently add in the dry ingredients - mix until JUST combined (can also mix by hand!).
- Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans; bake for 55 to 60 minutes or until a toothpick comes out mostly clean - a few crumbs are what you want for a MOIST cake!
- Allow the cakes to cool completely on a wire rack. 9. Cover in cream cheese frosting.
Now let’s talk about the cheese frosting recipe!
The ingredients for the frosting are pretty basic: butter, cream cheese, vanilla, and confectioners sugar.
It’s how you put them together that makes the difference!
Ingredients:
- 1 pkg cream cheese (8 oz)
- 1 stick butter (8 tablespoons)
- 4 c confectioners sugar
- 1 tsp. vanilla extract
Instructions:
Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
Add powder sugar, one cup at a time, until frosting is light and creamy.
And that’s all! Now you can enjoy your Homemade Carrot Cake!