ultimate carrot cake

Name: Ultimate Carrot Cake
Prep time: 20 min
Cook time: 35 min
Yield: 16
Cuisine: American
Ingredients: 21.41 ounce(s) duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box); 1 teaspoon(s) cinnamon; 4 large eggs, (i remove the chalaza of each yolk); 11/2 cup(s) finely shredded carrots; 1 cup(s) golden raisins; 1 1/4 cup(s) 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 ounce(s) melted unsalted butter; 3/4 cup(s) shredded unsweetened coconut; 4 ounce(s) crushed pineapple, drained, reserving the juice

33 Pinches 12 Photos

C P

Anywhere, AL

Updated on Oct 11, 2015

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!!!

Rate

Hands down the best carrot cake ever! I actually sat and watched her make this step by step. It's moist, sweet, and the icing has just a touch of tang! You can't just eat one piece. Great with milk, or a cup of coffee as desert.

prep time 20 Min

cook time 35 Min

method Bake

yield 16-24 serving(s)

Ingredients

21.41 ounces duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box)
1 teaspoon cinnamon
4 large eggs, (i remove the chalaza of each yolk)  
11/2 cups finely shredded carrots
1 cup golden raisins
1 1/4 cups 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 ounces melted unsalted butter
3/4 cup shredded unsweetened coconut
4 ounces crushed pineapple, drained, reserving the juice

How To Make ultimate carrot cake

Step 1

The Medium Mixer Bowl: * In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.

Step 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.
Step 3

* Add, folding in carrots, pineapple and chopped nuts until well blended.
Step 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.
Step 5

The Oven: * Preheat oven temperature 350ºF.
Step 6

Prepare Pan: Butter and flour bottom and sides of a 13X9X2-inch cake pan.
Step 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.
Step 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
Step 9

Directions: * Add all ingredients to a mixing bowl.
Step 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.
Step 11

Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!
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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