Carrot Cake

55m
Serves 1
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Directions

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

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