Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups packed shredded carrots; 1 tablespoon lemon juice; 1 can (20 ounces) crushed pineapple in pineapple juice drained; 3 cups unsifted all purpose flour; 2 cups sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1 1/2 cups vegetable oil; 5 eggs; 2 teaspoons vanilla; 1 cup flaked coconut; 1 cup coarsely chopped walnuts; 1 cup roasted raisins; Crean Cheese Frosting:; Beat together 1 package (3 ounces) cream cheese softened and 1/4 cup (1/2 stick) unsalted butter in a bowl until smooth and fluffy. Add 1 1/2 cups sifted 10x (confectioners) sugar beat until light …

Servings: persons

3 cups packed shredded carrots
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple in pineapple juice drained
3 cups unsifted all purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 cups vegetable oil
5 eggs
2 teaspoons vanilla
1 cup flaked coconut
1 cup coarsely chopped walnuts
1 cup roasted raisins
Crean Cheese Frosting:
Beat together 1 package (3 ounces) cream cheese softened and 1/4 cup (1/2 stick) unsalted butter in a bowl until smooth and fluffy. Add 1 1/2 cups sifted 10x (confectioners) sugar beat until light and fluffy. Thhin with lemon juice or pineapple juice if necessary.

1
Preheat oven to moderate 350 degree oven. Line bottom of 10 inch tube pan with wax paper ring. Grease and flour paper and sides of tube pan.
2
Combine carrots and lemon juice in small bowl. Squeeze as much liquid as possible from pineapple.
3
Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and allspice in a bowl. Beat in oil intil blended. Mix in carrots. Beat in eggs one at a time. Stir in vanilla, coconut, walnuts, raisins and pineapple until well blended. Pour batter into prepared tube pan.
4
Bake in preheated oven at 350 moderate oven for 1 1/2 hours or until wooden pick inserted in center of cake comes out clean and cake shrinks from side of pan. Cool cake in pan on wire rack 5 minutes. Remove cake from pan. Cool to room tempeture on rack.
5
Frost top of cake with cream cheese frosting. Decorate with walnut halves and pineapple chunks, if you wish

2021

kcal

Calories

122

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups packed shredded carrots, 1 tablespoon lemon juice, 1 can (20 ounces) crushed pineapple in pineapple juice drained, 3 cups unsifted all purpose flour, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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