Best Ever Carrot Cake Recipe

Carrot Cake

My carrot cake recipe is by far the best I have ever had, if I do say so myself. It is one of my
all-time favorite recipes.  Really easy to make, a crowd pleaser and a true show stopper,
perfect for your Thanksgiving feast.

 

Carrot Cake

 

Cake Ingredients

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 tbsp. cinnamon
1 cup chopped walnuts
4 medium carrots, peeled and grated
3 eggs
1 1/2 cups brown sugar
1 cup canola oil
2 tsp. vanilla
1 cup raisins
1 1/2 cups crushed pineapple, drained

 

Carrot Cake

 

Ingredients to Decorate Cake

1 1/2 cups cream cheese, softened
1/2 cup unsalted butter, softened
3 cups confectioners sugar
3 cups chopped walnuts

 

Carrot Cake

 

 

Preheat oven to 350 degrees.
Wipe two 9-inch pans with oil. Trace, cut out and line the bottom of the pans with parchment paper.

 

Carrot Cake

 

In large bowl mix dry ingredients (flour, baking soda, baking powder, salt and cinnamon)

 

Carrot Cake

 

Mix eggs and sugar in mixer. Add oil and vanilla.
Add carrots.
Add dry ingredients until just combined.
Add pineapple.
Add nuts and raisins.

 

Carrot Cake

 

Pour mixture evenly into two prepared pans.

 

Carrot Cake

 

Bake for about 30 minutes. Check if done by poking with toothpick that pulls out clean.

Cool completely then remove from pan and decorate.  It also freezes well so you can decorate
at a later date.

 

 

Carrot Cake

 

To make cream cheese frosting mix cream cheese, butter and confectioners sugar until
well combined.

 

Carrot Cake Cream Cheese Frosting

 

Put wax paper strips on pedestal cake decorating plate or regular plate.

 

Carrot Cake

 

Place one cake layer on top of the wax paper strips (bottom flat side part up).

 

Carrot Cake

 

Frost top of cake.

 

carrot cake

 

Place second layer on top of frosted cake (flat side up).  Frost sides and top of cake (trying
not to get too many crumbs stuck to frosting).

 

carrot cake

 

Hand-place chopped walnuts on side and edge of cake.

 

Carrot Cake

 

Chill at least four hours allowing frosting to harden slightly.  Gently slide cake from decorating
plate while removing wax paper.   Place on cake plate.

 

Carrot Cake

 

Cut and serve.

 

Carrot Cake

 
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon,
a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over the
Connecticut Valley and as far west as the Litchfield hills and as far south as Danbury. She and her
staff provide services for small, intimate dinner parties as well as large, full-scale events such
as
 weddings and bar and bat mitzvahs.

For help with your next event contact Plan-it Vicki

 

 

Best Ever Carrot Cake
 
Author:
Recipe type: Dessert
Serves: 14
Ingredients
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp salt
  • 1 tbsp. cinnamon
  • 1 cup chopped walnuts
  • 4 medium carrots, peeled and grated
  • 3 eggs
  • 1½ cups brown sugar
  • 1 cup canola oil
  • 2 tsp. vanilla
  • 1 cup raisins
  • 1½ cups crushed pineapple, drained
Ingredients to Decorate Cake
  • 1½ cups cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups confectioners sugar
  • 3 cups chopped walnuts
Instructions
  1. Preheat oven to 350 degrees. Wipe two 9-inch pans with oil. Trace, cut out and line the bottom of the pans with parchment paper. In large bowl mix dry ingredients (flour, baking soda, baking powder, salt and cinnamon) Mix eggs and sugar in mixer. Add oil and vanilla. Add carrots. Add dry ingredients until just combined. Add pineapple. Add nuts and raisins.
  2. Pour mixture evenly into two prepared pans.
  3. Bake for about 30 minutes. Check if done by poking with toothpick that pulls out clean. Cool completely then remove from pan and decorate. To make cream cheese frosting mix cream cheese, butter and confectioners sugar until well combined. Put wax paper strips on pedestal cake decorating plate or regular plate. Place one cake layer on top of the wax paper strips (bottom flat side part up). Frost top of cake. Place second layer on top of frosted cake (flat side up). Frost sides and top of cake (trying not to get too many crumbs stuck to frosting). Hand-place chopped walnuts on side and edge of cake. Chill at least four hours allowing frosting to harden slightly.
  4. Gently slide cake from decorating plate while removing wax paper. Place on cake plate. Cut and serve.
Notes
It also freezes well so you can decorate at a later date.
Nutrition Information
Calories: 791 Fat: 51g Saturated fat: 12g Unsaturated fat: 36g Carbohydrates: 81g Sugar: 59g Sodium: 382mg Fiber: 4g Protein: 10g Cholesterol: 85mg

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