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.
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
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
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.
Pour mixture evenly into two prepared pans.
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.
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. Gently slide cake from decorating
plate while removing wax paper. Place on cake plate.
Cut and serve.
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 Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 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
- 1½ cups cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups confectioners sugar
- 3 cups chopped walnuts
- 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.
- Pour mixture evenly into two prepared pans.
- 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.
- Gently slide cake from decorating plate while removing wax paper. Place on cake plate. Cut and serve.
