Carrot Cake! The best carrot cake! Cream Cheese Icing, Walnuts, Raisins, Coconut, Pineapple – sweet, tangy, delicious, heavenly, the best!
Everyone has a favorite carrot cake. Try this one and you’ll have a new favorite!
Ingredients
– Carrots – finely grated – 2 1/2 C
– Walnuts – chopped (peanut size or smaller) – 1 1/2C – 175g
– Raisins – golden – 1 C – 150g – plump them, pat dry
– Coconut – shredded – 1 C – 75g
– Pineapple – canned crushed – drained – 1 C
– Cake Flour – 1/2 C for tossing with goodies – 60 g
– Cake Flour – 1 1/2 C for the cake – 180g
– Cinnamon – 2 tsp
– baking soda – 2 tsp
– salt – 1/2 tsp
– Eggs – 4 large
– Sugar – 1 1/2 C – 300 g
– Oil – vegetable – 1 C
Icing Ingredients
– Butter – unsalted, room temp – 1/2 lb or 8 oz
– Cream Cheese, room temp – 12 oz
– Confectioners Sugar
– 1 lb – Vanilla – the good stuff – 1 tsp
Decorative carrots of your making
Action Plan
– Pre-heat oven to 350 degrees
– Grease / parchment 2 10″ pans
– Toss Carrots, Nuts, Raisins, Coconut and, of course, pineapple with 1/2 C of the flour
– Stir remaining flour 1 1/2 C flour with cinnamon and baking soda
– Whisk the eggs and sugar together until sugar begins to dissolve, drizzle in oil while mixing continuously
– Fold in the flour mixture
– Fold in the carrot mixture
– Bake 45 to 60 minutes until cakes are firm
– Cool
– Make icing by whipping butter and cream cheese. Stir in confectioners sugar and vanilla
– ice and decorate