Loaded Carrot Cake

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 cup Pineapple
  • 1/2 cup Raisins that have been

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Nutmeg, ground
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1/2 cup Pecans
  • 3/4 cup Walnuts

• Dairy

  • 1 stick Butter
  • 8 oz Cream cheese

Found on rosebakes.com

Description

Directions

• CAKE:
• *If you haven’t already, pour your raisins into a bowl and cover with water so they’ll plump up!
• Preheat oven to 350°.
• In a large mixing bowl, add together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk together.
• Set aside.
• In separate bowl, use a mixer to combine the vegetable oil, sugar, brown sugar, vanilla and eggs. Beat until completely smooth.
• Add pineapple, walnuts, coconut, carrots, and raisins and mix on low until incorporated.
• Gradually add flour mixture a half at a time until blended through.
• Pour batter into a prepared 9×13 inch pan (I use non-stick butter spray) and bake for 35-45 minutes.
• Leave the cake in the pan and when completely cooled, frost with cream cheese frosting.
• CREAM CHEESE FROSTING
• While the cake is baking, prepare the frosting!
• In a medium bowl, cream the cream cheese and butter until light and fluffy.
• Add vanilla.
• Gradually add the powdered sugar until all has been blended well.
• Beat the frosting on high until it becomes light and fluffy.
• Spread over the completely cooled cake (still in the pan – don’t try to flip it out!)
• Sprinkle with chopped pecans.