14k carrot cake
The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and decided to give it a try. I thought about what I loved most about carrot cake, the pineapples that add moistness, craisins, nuts, and cream cheese. It's been a family favorite ever since, especially with my son-in-law Al.
prep time
1 Hr
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- 3 cups carrots, grated
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup pineapple, crushed & drained
- 1/2 cup golden raisins
- 1/2 cup craisins (optional)
- 2/3 cup walnuts, chopped
- 3/4 cup white sugar
- 1/2 cup canola oil (or vegetable oil)
- 1 1/2 cups all -purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground vietnamese cinnamon
- 1/2 teaspoon pumpkin pie spices
- 1 tablespoon pure vanilla paste
- PHILLY CREAM CHEESE FROSTING
- 16 ounces philadelphia brand cream cheese, softened
- 3 cups powdered sugar
- 1 stick butter, softened
How To Make 14k carrot cake
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Step 1Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful) -
Step 2Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
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Step 3In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
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Step 4In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
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Step 5Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
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Step 6Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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