Carrot Cake

This Traditional Carrot Cake is incredibly moist, soft and dense.  You may alter this recipe with or without nuts, raisins, pineapple or coconut, but they do add fantastic flavors. The Cream Cheese Frosting with the addition of a little cream makes it ultra-creamy and smooth and easy to spread. This cake is perfect for every occasion, a casual dinner to a birthday to a wedding cake.

For lots of interesting carrot information please take a look at the carrot post:  https://www.cookingtodaystore.com/versatile-nutrit…delicious-carrot/

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CARROT CAKE

This Carrot Cake is incredibly moist, soft and dense and full of flavor. The cream cheese frosting is ultra-creamy and smooth and is garnished with the nuts or with a little grated carrot.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 711 kcal
Author Laurie

Ingredients

  • 1/2 c brown sugar
  • 1/2 c sugar
  • 1 c buttermilk
  • 1/4 c Oil coconut oil is best
  • 3 eggs
  • 1 c whole wheat flour
  • 1 c flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp ginger *optional
  • 1/2 tsp nutmeg *optional
  • 3 cups carrots grated
  • 1/2 cup coconut grated *optional
  • 1/2 cup pecans toasted and chopped * optional
  • 1/2 cup raisons * optional
  • 1/2 cup dried apricots chopped *optional
  • FROSTING:
  • 8 oz cream cheese
  • 1/3 cup cream or milk
  • 2 t vanilla
  • 1 c powder sugar
  • 1 t orange zest
  • 1/2 cup pecans chopped and halves, for garnish
  • 8 oz pineapple crushed and drained

Instructions

Cake Mix

  1. Grease and flour plus place a circle parchment paper on the bottom of a 9 x 13 inch layer pans or two 9-inch round cake pans. Preheat oven to 350 degrees.
  2. Cream the sugar and oil. Add buttermilk, and eggs one at a time; beat thoroughly. Sift remaining dry ingredients together. Add slowly to egg mixture. Fold in pineapple, carrots, coconuts, raisins, and nuts. The last ingredients are optional but add lots of great flavors when they are used.
  3. Pour into pan and bake; 30 to 35 minutes or until an inserted toothpick comes out clean.
  4. Cool cake in pan 10 minutes then invert it over a cake rack and unmold, and continue to cool at least 1 hour before frosting. Remove parchment paper.

Frosting

  1. Beat all ingredients together and spread on cooled cake. Sprinkle pecans and some grated carrots over the top.

Recipe Notes

 

Here are a few items from the Cooking Today Store that may be useful for you.

Anchor Hocking Glass Bowl Set - 10 pcsOXO Good Grips Swivel PeelerCuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless SteelRose's Heavenly CakesSimply Organic Organic Mini Pumpkin Pie Spice-0.46 Oz
Nutrition Facts
CARROT CAKE
Amount Per Serving
Calories 711 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 68mg 23%
Sodium 482mg 20%
Potassium 482mg 14%
Total Carbohydrates 99g 33%
Dietary Fiber 9g 36%
Sugars 56g
Protein 12g 24%
Vitamin A 204%
Vitamin C 19%
Calcium 14%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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