Carrot Cake

Name: Carrot Cake
Total time: 55 min
Cuisine: American
Ingredients: 5 whole carrots; 1 cup raisins; 398 ml can crushed pineapple; 1 cup walnuts or pecans; 1 cup granulated sugar; 1 cup brown sugar; 1 cup vegetable oil; 2 teaspoons cinnamon; 2 teaspoons vanilla extract; 4 whole eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 blocks cream cheese; 0.5 cup butter; 2 tablespoons heavy cream or milk; 3 cups icing sugar

55m

Serves 1

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Carrot Cake

facebook.com

55m

Serves 1

Directions

1Shred five carrots
2Drain the juice from crushed pineapple into the raisins to plump them up
3Crush one cup of walnuts or pecans in a food processor
4Combine one cup each of granulated sugar, brown sugar, and vegetable oil in a bowl
5Add 2 teaspoons of cinnamon and vanilla extract
6Mix the wet ingredients
7Add two cups of all-purpose flour and 2 teaspoons each of baking powder and baking soda
8Mix the dry ingredients in
9Add the carrots, pineapple, and raisins
10Fold to incorporate
11Pour into a 9x13 inch baking pan
12Bake at 350 degrees for 45 to 55 minutes
13Make the icing by combining 2 blocks of cream cheese and 1/2 cup of butter and mix well
14Add 2 teaspoons of vanilla extract
15Mix 2 tablespoons of heavy cream or milk and about 3 cups of icing sugar
16Fold in half of the crushed walnuts
17Spread the icing over the cake
18Garnish with the last bit of walnut crumbs

Ingredients

5 whole carrots
1 cup raisins
398 ml can crushed pineapple
1 cup walnuts or pecans
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons cinnamon
2 teaspoons vanilla extract
4 whole eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 blocks cream cheese
0.5 cup butter
2 tablespoons heavy cream or milk
3 cups icing sugar

Equipment

food processorhand mixer9x13 baking pan

Tips

Do all of your prep work first, making the recipe feel less overwhelming.
If you don’t like raisins, leave them out. if you also leave out the pineapple you should also leave out the pineapple juice
If you don’t want nuts, leave them out; no need for a substitution.

Carrot Cake

55m

Serves 1

facebook.com

Carrot Cake

facebook.com

55m

Serves 1

Directions

1Shred five carrots
2Drain the juice from crushed pineapple into the raisins to plump them up
3Crush one cup of walnuts or pecans in a food processor
4Combine one cup each of granulated sugar, brown sugar, and vegetable oil in a bowl
5Add 2 teaspoons of cinnamon and vanilla extract
6Mix the wet ingredients
7Add two cups of all-purpose flour and 2 teaspoons each of baking powder and baking soda
8Mix the dry ingredients in
9Add the carrots, pineapple, and raisins
10Fold to incorporate
11Pour into a 9x13 inch baking pan
12Bake at 350 degrees for 45 to 55 minutes
13Make the icing by combining 2 blocks of cream cheese and 1/2 cup of butter and mix well
14Add 2 teaspoons of vanilla extract
15Mix 2 tablespoons of heavy cream or milk and about 3 cups of icing sugar
16Fold in half of the crushed walnuts
17Spread the icing over the cake
18Garnish with the last bit of walnut crumbs

Ingredients

5 whole carrots
1 cup raisins
398 ml can crushed pineapple
1 cup walnuts or pecans
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons cinnamon
2 teaspoons vanilla extract
4 whole eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 blocks cream cheese
0.5 cup butter
2 tablespoons heavy cream or milk
3 cups icing sugar

Equipment

food processorhand mixer9x13 baking pan

Tips

Do all of your prep work first, making the recipe feel less overwhelming.
If you don’t like raisins, leave them out. if you also leave out the pineapple you should also leave out the pineapple juice
If you don’t want nuts, leave them out; no need for a substitution.