Ultimate Carrot Cake



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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20 Min
35 Min


  • 21.41 oz
    duncan hines decadent classic cake, cake mix (don’t use the dried carrots & raisins pkg. inside the box)
  • 1 tsp
  • 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

How to Make Ultimate Carrot Cake


  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!!!!

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