Ultimate Carrot Cake

C P

By
@CP_56c75501dcb18

This is a moistened very flavorful carrot cake, with a creamy lemon frosting, I got tired of buying carrot cakes that were dried out with a band frosting, so I decided to create one that's has what I like in it and one the carrot cake recipe would become friends classic favorite carrot cake. This is a crowd pleaser and you might not have any leftovers to bring home!!!


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Rating:

Comments:

Serves:

16-24

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

21.41 oz
duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box)
1 tsp
cinnamon
4 large
eggs, (i remove the chalaza of each yolk)


11/2 c
finely shredded carrots
1 c
golden raisins
1 1/4 c
liquid, reserved pineapple liquid and water combined to equal 1 1/4 cups liquid (sometimes instead of water, i replace it with either milk, pineapple juice, or natural apple juice).
4 oz
melted unsalted butter
3/4 c
shredded unsweetened coconut
4 oz
crushed pineapple, drained, reserving the juice

Directions Step-By-Step

1
The Medium Mixer Bowl:
* In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.
2
The Mixing Bowl:
* In a larger mixing bowl, combine cake mix (DO NOT USING THE DRIED RAISINS & CARROTS), and cinnamon, mixing to evenly combine.
3
* Add, folding in carrots, pineapple and chopped nuts until well blended.
4
* To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.
5
The Oven:
* Preheat oven temperature 350ºF.
6
Prepare Pan:
Butter and flour bottom and sides of a 13X9X2-inch cake pan.
7
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.
8
LEMON FROSTING:Ingredients:

1 1/2 pounds confectioners’ sugar

12 ouncescream cheese, room temperature

1/2 tsp. vanilla extract

1/2 cup unsalted butter, room temperature

2 tsps. Fresh lemon peel

2 tbsps. Fresh lemon juice
9
Directions:

* Add all ingredients to a mixing bowl.
10
* Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners’ sugar at a time.

* Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula.
11
Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!

About this Recipe