This is a very easy carrot cake recipe. If anything will eat up your time, it is grating the carrots but if you have a food processor or blender, use it! If you use a blender, work your way up to grate. I used a combination of baby carrots and ordinary carrots since those are what I had in the refrigerator. It is really moist and the sweetness is just right. It will stay good for a week when kept in a refrigirator. It actually tastes better after a day or two that it has been made. I love this recipe. This is actually the 1st cake that I have ever baked and it's a great recipe for starters like me. (Based on: Barnes and Noble Basics in the Kitchen by Pamela Richards 2003 - Because this recipe turned out well, I am going to try all the other recipes on this book. I didn't really think that I would be using this book when we got it as a present for our wedding. I'm glad we did.)
Ingredients:
2 cups all purpose flour
2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
2 1/4 tsps ground cinnamon
1 tsp ground ginger
1 3/4 cups sugar
1 1/2 cup vegetable oil
4 large eggs
2 1/2 cups grated carrots (use food processor or blender to have carrots grated in no time!)
1/2 cup chopped walnuts
1 cup plus 2 tsps crushed pineapple, drained (but save juice for icing)
Cream cheese Icing-
1 lb or 2 sticks of reduced fat cream cheese, softened
1/2 cup butter, softened
2 1/2 tsps vanilla extract
2 3/4 cups confectioners' sugar
3 tbs pineapple juice
Directions for the cake:
Preheat overn to 350 F. Spray two 9 inch cake pans with cooking spray.
Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl and stir until combined.
Combine sugar, oil, and eggs in another large mixing bowl and using an electric mixer, beat them together for about 5 minutes or until the mixture is smooth. Stir in the carrots, walnuts, and pineaple. Then add the flour mixture.
Pour cake batter into cake pans and bake for 45-50 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
Remove pans from the oven and place on a wire rack to cool for 15 minutes. Then remove cake layers from pans and put them in a rack to finish cooling.
Directions for icing:
Combine cream cheese, butter, and vanilla in a large mixing bowl and beat using an electric mixer for about 2 minutes or until the mixture is smooth and creamy.
Beat confectioners' sugar into cream cheese mixture slowly and making sure that everything is combined. Add pineapple juice, 1 tablespoon at a timeto the cream cheese mixture and beat well. If icing becomes too runny, add more confectioners' sugar and if it is too thin, add more pineapple juice.
To assemble cake, place one cake layer upside down on a serving plate and spread some icing on top of it. Place other layer right side up on top of the iced lower layer. Two layers should meet perfectly. Spread remaining icing on top of cake and on sides. Serve.
Ingredients:
2 cups all purpose flour
2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
2 1/4 tsps ground cinnamon
1 tsp ground ginger
1 3/4 cups sugar
1 1/2 cup vegetable oil
4 large eggs
2 1/2 cups grated carrots (use food processor or blender to have carrots grated in no time!)
1/2 cup chopped walnuts
1 cup plus 2 tsps crushed pineapple, drained (but save juice for icing)
Cream cheese Icing-
1 lb or 2 sticks of reduced fat cream cheese, softened
1/2 cup butter, softened
2 1/2 tsps vanilla extract
2 3/4 cups confectioners' sugar
3 tbs pineapple juice
Directions for the cake:
Preheat overn to 350 F. Spray two 9 inch cake pans with cooking spray.
Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl and stir until combined.
Combine sugar, oil, and eggs in another large mixing bowl and using an electric mixer, beat them together for about 5 minutes or until the mixture is smooth. Stir in the carrots, walnuts, and pineaple. Then add the flour mixture.
Pour cake batter into cake pans and bake for 45-50 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
Remove pans from the oven and place on a wire rack to cool for 15 minutes. Then remove cake layers from pans and put them in a rack to finish cooling.
Directions for icing:
Combine cream cheese, butter, and vanilla in a large mixing bowl and beat using an electric mixer for about 2 minutes or until the mixture is smooth and creamy.
Beat confectioners' sugar into cream cheese mixture slowly and making sure that everything is combined. Add pineapple juice, 1 tablespoon at a timeto the cream cheese mixture and beat well. If icing becomes too runny, add more confectioners' sugar and if it is too thin, add more pineapple juice.
To assemble cake, place one cake layer upside down on a serving plate and spread some icing on top of it. Place other layer right side up on top of the iced lower layer. Two layers should meet perfectly. Spread remaining icing on top of cake and on sides. Serve.
Do you have any video for this? If you have please share it! Thanks
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