Carrot Cake-Tyler Florence Recipe

Name: Carrot Cake-Tyler Florence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely minced carrots; 1/2 cup crushed pineapple, drained; 3/4 cup finely chopped walnuts; 2 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly ground nutmeg; 1 pinch kosher salt; 1 cup buttermilk; 1/4 cup molasses; 4 eggs; 3/4 cup vegetable oil; 1 1/2 cups packed dark brown sugar; Cream Cheese Frosting; 2 lbs cream cheese, room temperature; 1 cup butter; 2 cups powdered sugar; 1 teaspoon vanilla; 1 lemon, zest of

Servings: persons

1 1/2 cups finely minced carrots
1/2 cup crushed pineapple, drained
3/4 cup finely chopped walnuts
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 pinch kosher salt
1 cup buttermilk
1/4 cup molasses
4 eggs
3/4 cup vegetable oil
1 1/2 cups packed dark brown sugar
Cream Cheese Frosting
2 lbs cream cheese, room temperature
1 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 lemon, zest of

1
Preheat oven to 375 degrees. Grease a jelly-roll pan (15 x 10 x 1 inch) and line with parchment.
2
Combine carrot, pineapple, and walnuts in a bowl. Set aside.
3
Mix together buttermilk, molasses, eggs, oil, and dark brown sugar in a separate bowl.
4
Add the buttermilk mixture to the flour mixture. Stir until smooth, then fold in the carrot, pineapple and walnuts. Pour into the prepared pan and bake for 25-30 minutes.
5
Remove the pan from the oven and allow cake to cool on a rack.
6
Prepare the frosting by beating the cream cheese and butter in a large mixing bowl until blended and smooth. It should have a light texture. Add the powdered sugar, vanilla and lemon zest. Continue beating until smooth and glossy, about 7 minutes.
7
Once the cake has cooled, carefully remove the cake from the pan. Cut into three or four equal sized rectangles (depending on how many layers you want) by cutting the cake crosswise. Stack the cake into three or four tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake.

3158

kcal

Calories

239

Fat

229

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 21 ingredients. The key ingredients include: 1 1/2 cups finely minced carrots, 1/2 cup crushed pineapple, drained, 3/4 cup finely chopped walnuts, 2 1/2 cups flour, and more.

Yes, Carrot Cake-Tyler Florence 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-Tyler Florence

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