WORLD'S BEST CARROT CAKE

Bryson Hatfield

By
@BestBaker90

Decadent carrots are mixed with cinnamon and pineapple for a delacate creation. Try it, you'll think me for it!

Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.


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Rating:

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Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 c
sugar
3 c
all-purpose flour
1 tsp
baking soda
1 tsp
ground cinnamon
2 c
carrots, grated
1 1/3 c
vegetable oil
4 large
eggs, slightly beaten
1 c
walnuts or pecans, toasted & chopped
20 oz
crushed pineapple, drained & dried well
1 tsp
each: vanilla, almond and lemon extract

CREAM CHEESE FROSTING:

1/2 c
butter, softened
8 oz
cream cheese, softened
16 oz
box powdered sugar, sifted
2 1/2 tsp
vanilla extract
1 c
walnuts or pecans, toasted & chopped
1 c
flaked coconut, toasted and chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour (2) 9 x 5 x 3" loaf pans or (1) 10" tube or Bundt pan. Set aside.
2
Combine dry ingredients; mix in oil and eggs. Beat well, just until well mixed. Add remaining ingredients and mix well. Pour into desired pans.
3
Bake at 350 degrees for 1 hour, or until done. Cool completely before applying icing.
4
Beat butter and cream cheese until light and fluffy. Add powdered sugar and vanilla. Stir in pecans and coconut. Spread on each cake. Store in refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American