7Drain the 398 ml can of crushed pineapple, pouring the juice over the raisins to plump them up. If not using raisins, just drain the pineapple and discard the juice.
8Drain the 398 ml can of crushed pineapple, pouring the juice over the raisins to plump them up. If not using raisins, just drain the pineapple and discard the juice.
9Drain the 398 ml can of crushed pineapple, pouring the juice over the raisins to plump them up. If not using raisins, just drain the pineapple and discard the juice.
10Crush 1 cup of pecans or walnuts.
11Crush 1 cup of pecans or walnuts.
12Crush 1 cup of pecans or walnuts.
13Combine 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil in a bowl.
14Combine 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil in a bowl.
15Combine 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil in a bowl.
16Add 2 teaspoons of cinnamon and 2 teaspoons of vanilla extract to the wet ingredients.
17Add 2 teaspoons of cinnamon and 2 teaspoons of vanilla extract to the wet ingredients.
18Add 2 teaspoons of cinnamon and 2 teaspoons of vanilla extract to the wet ingredients.
19Add 4 eggs to the mixture.
20Add 4 eggs to the mixture.
21Add 4 eggs to the mixture.
22Use a hand mixer to mix the wet ingredients well.
23Use a hand mixer to mix the wet ingredients well.
24Use a hand mixer to mix the wet ingredients well.
25In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
26In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
27In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
28Gradually add the dry ingredients to the wet ingredients and mix until almost combined, but still showing some flour.
29Gradually add the dry ingredients to the wet ingredients and mix until almost combined, but still showing some flour.
30Gradually add the dry ingredients to the wet ingredients and mix until almost combined, but still showing some flour.
31Fold in all the shredded carrots into the cake mix.
32Fold in all the shredded carrots into the cake mix.
33Fold in all the shredded carrots into the cake mix.
34Fold in the drained pineapple nicely.
35Fold in the drained pineapple nicely.
36Fold in the drained pineapple nicely.
37Add the plumped raisins and give one last fold.
38Add the plumped raisins and give one last fold.
39Add the plumped raisins and give one last fold.
40Pour the batter into a 9x13 pan.
41Pour the batter into a 9x13 pan.
42Pour the batter into a 9x13 pan.
43Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
44Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
45Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
46Place the cake in the fridge to speed up the cooling process.
47Place the cake in the fridge to speed up the cooling process.
48Place the cake in the fridge to speed up the cooling process.
49To make the icing, mix 2 blocks of cream cheese and 0.5 cup of butter until creamy.
50To make the icing, mix 2 blocks of cream cheese and 0.5 cup of butter until creamy.
51To make the icing, mix 2 blocks of cream cheese and 0.5 cup of butter until creamy.
52Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream or milk to the cream cheese mixture.
53Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream or milk to the cream cheese mixture.
54Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream or milk to the cream cheese mixture.
55Gradually add approximately 3 cups of icing sugar, starting with a fork to avoid a mess before using a mixer, and mix until perfect.
56Gradually add approximately 3 cups of icing sugar, starting with a fork to avoid a mess before using a mixer, and mix until perfect.
57Gradually add approximately 3 cups of icing sugar, starting with a fork to avoid a mess before using a mixer, and mix until perfect.
58Fold about half of the crushed walnuts or pecans into the icing.
59Fold about half of the crushed walnuts or pecans into the icing.
60Fold about half of the crushed walnuts or pecans into the icing.
61Ice the cooled cake (or slightly warm if impatient).
62Ice the cooled cake (or slightly warm if impatient).
63Ice the cooled cake (or slightly warm if impatient).
64Garnish the top of the cake with the remaining walnuts or pecans.
65Garnish the top of the cake with the remaining walnuts or pecans.
66Garnish the top of the cake with the remaining walnuts or pecans.
Ingredients
5 shredded carrots
5 shredded carrots
5 shredded carrots
1 cup raisins
1 cup raisins
1 cup raisins
398 mil can crushed pineapple
398 mil can crushed pineapple
398 mil can crushed pineapple
1 cup crushed pecans or walnuts
1 cup crushed pecans or walnuts
1 cup crushed pecans or walnuts
1 cup granulated sugar
1 cup granulated sugar
1 cup granulated sugar
1 cup brown sugar
1 cup brown sugar
1 cup brown sugar
1 cup vegetable oil
1 cup vegetable oil
1 cup vegetable oil
2 teaspoons cinnamon
2 teaspoons cinnamon
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 teaspoons vanilla extract
4 eggs
4 eggs
4 eggs
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking powder
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons baking soda
2 teaspoons baking soda
2 blocks cream cheese
2 blocks cream cheese
2 blocks cream cheese
0.5 cup butter
0.5 cup butter
0.5 cup butter
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 tablespoons heavy cream or milk
2 tablespoons heavy cream or milk
2 tablespoons heavy cream or milk
3 cups icing sugar
3 cups icing sugar
3 cups icing sugar
0.5 cup crushed walnuts or pecans
0.5 cup crushed walnuts or pecans
0.5 cup crushed walnuts or pecans
Equipment
hand mixer9x13 pan
Tips
Do all your prep work first to make the recipe feel less overwhelming.
Pineapple juice helps to plump up raisins.
If you don't like raisins, leave them out and use only drained pineapple.
If you don't want nuts, leave them out without substitution.
When mixing icing sugar, start with a fork to avoid a mess before using a mixer.
Speed up the cake cooling process by placing it in the fridge.