Our Favorite Carrot Cake

Our Favorite Carrot Cake

  • Prepare: 1H 20M
  • Cook: 40M
Our Favorite Carrot Cake

Our Favorite Carrot Cake

Diets

  • Vegetarian

Ingredients

  • Produce

    • 2 cups Carrot
    • 1 8 1/2 oz. can Pineapple
  • Refrigerated

    • 4 Eggs
  • Baking & Spices

    • 2 tsp Baking powder
    • 1 1/2 tsp Baking soda
    • 2 tsp Cinnamon
    • 1 lb Confectioners' sugar
    • 2 cups Flour
    • 1 1/2 tsp Salt
    • 1 1/2 cups Sugar
    • 1 tsp Vanilla
  • Oils & Vinegars

    • 1 1/4 cups Vegetable or canola oil
  • Nuts & Seeds

    • 3 1/2 oz Coconut, Flaked
    • 1/2 cup Pecans
  • Dairy

    • 1/2 cup Butter
    • 8 oz Cream cheese
  • Time
  • Prepare: 1H 20M
  • Cook: 40M

Found on

Description

a culinary genealogy

Ingredients

  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1½ cups sugar
  • 1¼ cups vegetable or canola oil
  • 4 eggs
  • 2 cups finely grated carrot
  • 8½ oz. can of crushed pineapple, drained
  • ½ cup finely chopped pecans (optional)
  • 3½ ounces flaked coconut (optional)
  • ½ cup butter
  • 8 oz. cream cheese
  • 1 teaspoon vanilla
  • 1 pound confectioner’s sugar, sifted

Directions

  • Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coconut. Blend thoroughly.
  • Distribute the batter evenly amongst the three pans; I like to use a ladle for the batter and fill each pan ladle by ladle to ensure even distribution without fussing with a scale.
  • Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.
  • When your cakes are cooled, make your cream cheese frosting. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. Cream on low to medium speed. With the mixer on low, gradually add the confectioner’s sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If its too loose, add more confectioners sugar.
  • Frost the cake, spreading a thin layer between each layer of cake, saving the lion’s share for covering the rest of the cake.
  • Serves: 12 servings
  • Prepare: 1 hour 20 mins
  • Cook Time: 40 mins
thewoksoflife.com

thewoksoflife.com

310 1
Title:

Our Favorite Carrot Cake Recipe - The Woks of Life

Descrition:

For all of middle school, I lived next door to my French teacher–we’ll call her Mrs. R. This was, as you can imagine, rife with awkwardness–some imagined, and some actually manifested. One morning, like many mornings, I found myself late for school. I went through the standard rush job of brushing my teeth, washing my …

Our Favorite Carrot Cake

  • Produce

    • 2 cups Carrot
    • 1 8 1/2 oz. can Pineapple
  • Refrigerated

    • 4 Eggs
  • Baking & Spices

    • 2 tsp Baking powder
    • 1 1/2 tsp Baking soda
    • 2 tsp Cinnamon
    • 1 lb Confectioners' sugar
    • 2 cups Flour
    • 1 1/2 tsp Salt
    • 1 1/2 cups Sugar
    • 1 tsp Vanilla
  • Oils & Vinegars

    • 1 1/4 cups Vegetable or canola oil
  • Nuts & Seeds

    • 3 1/2 oz Coconut, Flaked
    • 1/2 cup Pecans
  • Dairy

    • 1/2 cup Butter
    • 8 oz Cream cheese

The first person this recipe

thewoksoflife.com

thewoksoflife.com

310 1

Found on thewoksoflife.com

The Woks of Life

Our Favorite Carrot Cake Recipe - The Woks of Life

For all of middle school, I lived next door to my French teacher–we’ll call her Mrs. R. This was, as you can imagine, rife with awkwardness–some imagined, and some actually manifested. One morning, like many mornings, I found myself late for school. I went through the standard rush job of brushing my teeth, washing my …