Carrot Cake

  • Prep Time: 30 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 12
  • About This Recipe

    “I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake.I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake.I have also added a frosting.My DIL, who loves carrot cake, loved this cake.”

    Ingredients

  • 1cupoil
  • 1cupsugar
  • 1cupbrown sugar
  • 1teaspoonvanilla
  • 4eggs
  • 1cupall-purpose flour
  • 1cupwhole wheat flour
  • 1/3 cup dry milk or 1teaspoonbaking soda
  • 1teaspoonsalt
  • 1teaspoonbaking powder
  • 2teaspoonscinnamon
  • 1/4 teaspoonground nutmeg
  • 1/4 teaspoonground cloves
  • 3cupscarrots, shredded
  • 1cupwalnuts, finely chopped
  • 1 (10ounce) cans crushed pineapple with juice, undrained
  • Frosting

  • 3ouncescream cheese
  • 2tablespoonsbutter
  • 1teaspoonvanilla extract
  • 1lbpowdered sugar
  • Directions

  • In large bowl, blend oil and sugars on low until well mixed.
  • Add vanilla.
  • Beat in eggs, one at a time, blending well after each addition.
  • Stir together dry ingredients and add to egg mixture until well blended.
  • Stir in walnuts, carrots and pineapple by hand.
  • Pour batter into well greased and floured 10″ tube pan or Bundt pan.
  • Bake at 350 degrees Fahrenheit for 50-60 minutes.
  • Cool in pan, then top with cream cheese frosting, directions below.
  • FROSTING:Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
  • Beat at high speed of electric mixer until light and fluffy.
  • Reviews

  • “The carrot cake was amazing, but I had trouble with the frosting.As soon as I started spreading it, it turned clumpy and dry.Next time, I’d add less powdered sugar.”

  • “I have a similar recipe but instead of the pineapple, I just have 1/3 cup of pineapple juice and there are no nuts or cloves in my recipe but I have 1/2 cup of raisins.My frosting has a dribble of half and half instead of milk.I got my recipe from a ski instuctor in Aspen.Great cake!”

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