Fully Loaded Carrot Cake
Serves 1
Directions
- 1Shred the carrots.
- 2Crush the pecans in a food processor.
- 3Drain the pineapple tidbits over the raisins, allowing the juice to plump them up.
- 4In a large bowl, cream together the butter, granulated sugar, brown sugar, oil, eggs, cinnamon, vanilla extract, and vanilla bean paste.
- 5Mix in the flour, baking powder, and baking soda until about 75% incorporated.
- 6Fold in the shredded carrots, pineapple tidbits, and raisins with a spatula.
- 7Pour the batter into a 9x13 pan and bake at 350 degrees.
- 8For the icing, cream together the cream cheese and butter, then mix in the icing sugar, vanilla extract, and whipping cream.
- 9Fold half of the chopped pecans into the icing.
- 10Spread the icing over the cooled cake and sprinkle the remaining chopped pecans on top.
Ingredients
- 5 whole shredded carrot
- 1 cup crushed pecans
- 1 cup raisins
- 540 ml pineapple tidbits
- 0.5 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 0.5 cup oil
- 4 whole egg
- 2 tsp cinnamon
- 2 tsp vanilla extract
- to taste vanilla bean paste, homemade (optional)
- 2 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 blocks cream cheese
- 0.5 cup butter
- 3 cup icing sugar
- 2 tsp vanilla extract
- 2 tbsp whipping cream
- 1 cup chopped pecans
Equipment
shredderfood processormixing bowlcolanderspatulahand mixer9x13 baking panicing spatula
Tips
- You can substitute pecans for walnuts.
- You can use either oil or butter, or a mix of both.
- Feel free to measure cinnamon and vanilla to taste.
- You can use milk instead of whipping cream in the icing.
- The creator suggests starting with 2 cups of icing sugar and adding the 3rd if needed based on texture.
