Classic old-fashioned carrots cake often include pineapple. While ours doesn't include any, this recipe works well with it. Add about 1/2 cup of chopped pineapple when you add the carrots, raisins, and pecans.
Best-Ever Carrot Cake
Yields: 8
Prep Time: 0 hours 30 mins
Total Time: 6 hours 30 mins
Ingredients:
For the cake:
- Cooking spray
- 3 c. all-purpose flour
- 1 1/2 tsp. kosher salt
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 c. granulated sugar
- 1 1/2 c. vegetable oil
- 4 large eggs
- 1 tsp. pure vanilla extract
- 3 c. grated carrots
- 1 c. pecans, roughly chopped, plus more for garnish
- 1 c. rasisins
For the cream cheese frosting:
- 1 (8-oz.) block cream cheese, softened
- 1/2 c. (1 stick) butter, softened
- 1 tsp. pure vanilla extract
- 4 c. powdered sugar
Directions:
Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.
Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.
Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.
Frost cake as desired and garnish with pecans.
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