Carrot Cake
Serves 1
Directions
- 1Shred 5 carrots.
- 2Measure out 1 cup of raisins.
- 3Drain 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.
- 4Crush 1 cup of pecans or walnuts.
- 5Combine 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil in a bowl.
- 6Add 2 teaspoons of cinnamon and 2 teaspoons of vanilla extract to the wet ingredients.
- 7Add 4 eggs to the mixture.
- 8Use a hand mixer to mix the wet ingredients well.
- 9In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of baking soda.
- 10Gradually add the dry ingredients to the wet ingredients and mix until almost combined, but still showing some flour.
- 11Fold in all the shredded carrots into the cake mix.
- 12Fold in the drained pineapple nicely.
- 13Add the plumped raisins and give one last fold.
- 14Pour the batter into a 9x13 pan.
- 15Bake in the oven at 350 degrees Fahrenheit for 45 to 55 minutes.
- 16Place the cake in the fridge to speed up the cooling process.
- 17To make the icing, mix 2 blocks of cream cheese and 0.5 cup of butter until creamy.
- 18Add 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream or milk to the cream cheese mixture.
- 19Gradually add approximately 3 cups of icing sugar, starting with a fork to avoid a mess before using a mixer, and mix until perfect.
- 20Fold about half of the crushed walnuts or pecans into the icing.
- 21Ice the cooled cake (or slightly warm if impatient).
- 22Garnish the top of the cake with the remaining walnuts or pecans.
Ingredients
- 5 shredded carrots
- 1 cup raisins
- 398 mil 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
- 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.
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