Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated carrots; 1 cup toasted pecans, grated; 1 eight ounce can crushed pineapple drained; 1 tablespoon cinammon; 1 teaspoon ground cardamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 4 eggs; 1 cup white sugar; 1/2 cup dark brown sugar; 1 cup grapeseed or light oil; 1/2 cup buttermilk; 1 teaspoon vanilla; 2 cups flour; 1 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; Frosting; 12 ounces of cream cheese, at room temperature; 8 ounces of butter, at room temperature; 1/2 cup confectioner's sugar/or honey if you prefer; 1 teaspoon vanilla, or grated orange peel.; Blend everything together and spread evenly over cake.

Servings: persons

2 cups grated carrots
1 cup toasted pecans, grated
1 eight ounce can crushed pineapple drained
1 tablespoon cinammon
1 teaspoon ground cardamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 eggs
1 cup white sugar
1/2 cup dark brown sugar
1 cup grapeseed or light oil
1/2 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Frosting
12 ounces of cream cheese, at room temperature
8 ounces of butter, at room temperature
1/2 cup confectioner's sugar/or honey if you prefer
1 teaspoon vanilla, or grated orange peel.
Blend everything together and spread evenly over cake.

1
Pre heat oven to 350.
2
I used the cuisinart and grated the carrots. I set them aside in a bowl, and added all the spices to the carrots. Chop the toasted pecans in the cuisinart. Place in same bowl as carrots.
3
Place eggs in cuisinart and blend. Add the white sugar, then the brown sugar. Blend. Add oil, and buttermilk and vanilla.
4
Put the flour in a plastic bag with baking soda and baking powder and salt and shake up.
5
Put the flour mixture into the cuisinart with the egg mixture and blend to form a smooth batter.
6
Pour the batter over the carrots/nuts and stir in the crushed pineapple.
7
Place into waxed paper lined cake pans and bake forty to forty five minutes or until done.

1940

kcal

Calories

128

Fat

180

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 23 ingredients. The key ingredients include: 2 cups grated carrots, 1 cup toasted pecans, grated, 1 eight ounce can crushed pineapple drained, 1 tablespoon cinammon, 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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