Serves 1
Directions
- 1Shred carrots, measure raisins, drain crushed pineapple (draining juice onto raisins), and crush pecans or walnuts.
- 2Combine granulated sugar, brown sugar, vegetable oil, cinnamon, vanilla extract, and eggs in a bowl and mix well with a hand mixer.
- 3Add all-purpose flour, baking powder, and baking soda to the wet mixture and mix again until almost combined.
- 4Fold in the shredded carrots.
- 5Fold in the drained pineapple.
- 6Fold in the plumped raisins.
- 7Pour the cake batter into a 9x13 inch pan.
- 8Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
- 9Place the cake in the fridge to speed up the cooling process.
- 10For the icing, mix cream cheese and butter until creamy.
- 11Add vanilla extract and heavy cream or milk to the cream cheese mixture.
- 12Gradually add icing sugar, starting with a fork before using a mixer to prevent a mess.
- 13Fold about half of the crushed walnuts or pecans into the icing.
- 14Ice the cooled carrot cake.
- 15Garnish the top of the cake with the remaining crushed walnuts.
Ingredients
- 5 shredded carrots
- 1 cup raisins
- 398 ml can crushed pineapple
- 1 cup crushed pecans or walnuts
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 blocks cream cheese
- 0.5 cup butter
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream or milk
- 3 cups icing sugar
Equipment
hand mixer9x13 panovenfork
Tips
- Do all your prep work first to make the recipe less overwhelming.
- Drain pineapple juice onto raisins to plump them up.
- If you don't like raisins, leave them out along with the pineapple juice, using only drained pineapple.
- If you don't want nuts, leave them out without substitution.
- When making icing, start mixing with a fork before using a mixer to avoid a mess.
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