My Favorite Carrot Cake Recipe

Name: My Favorite Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Vegetable Oil; 1-1/2 cup Sugar Plus Extra For Sprinkling In The Bottom Of Your Pan; 4 whole Eggs, Well Beaten; 8 ounces, weight Can Of Crushed Pineapple, Drained; 3-1/2 cups Grated Carrots; 2 cups All-purpose Flour; 1/2 teaspoons Salt; 2 teaspoons Baking Soda; 2 teaspoons Ground Cinnamon; 2 teaspoons Ground Allspice; 1 cup Pecans, Chopped (optional); 1 teaspoon Vanilla Extract; FOR THE FROSTING:; 1/2 cups Butter, Very Soft; 8 ounces, weight Cream Cheese, Room Temperature; 2-1/2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Orange Juice (optional)

Servings: persons

FOR THE CAKE:
1-1/2 cup Vegetable Oil
1-1/2 cup Sugar Plus Extra For Sprinkling In The Bottom Of Your Pan
4 whole Eggs, Well Beaten
8 ounces, weight Can Of Crushed Pineapple, Drained
3-1/2 cups Grated Carrots
2 cups All-purpose Flour
1/2 teaspoons Salt
2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
2 teaspoons Ground Allspice
1 cup Pecans, Chopped (optional)
1 teaspoon Vanilla Extract
FOR THE FROSTING:
1/2 cups Butter, Very Soft
8 ounces, weight Cream Cheese, Room Temperature
2-1/2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Orange Juice (optional)

1
Preheat your oven to 325 degrees F and grease and sugar your 10 X 14 inch pan (sprinkle in some granulated sugar and shake the pan to coat the bottom). Yum! The sugar is the most wonderful touch.
2
In a stand mixer or large mixing bowl, cream together the oil and sugar. Add well beaten eggs, pineapple, and carrots, and mix well.
3
In a separate bowl, mix dry cake ingredients (flour, salt, soda and spices). Add flour mixture to the carrot mixture, a small amount at a time, beating well. When blended, add pecans (if you are adding them - not for me thanks!) and vanilla.
4
Pour into the prepared pan and bake at 325u00b0F for 1 hour (35-40 minutes convection). Cool slightly before frosting.
5
For the frosting:
6
Combine all the frosting ingredients and beat well. Optional: Add a couple of tablespoons of fresh squeezed orange juice. You may need a little more powdered sugar to compensate for the juice, but it gives the frosting a wonderful brightness. Spread evenly over the slightly cooled cake.
7
Tip: Carrot Cake is great made a day ahead.

1534

kcal

Calories

Fat

146

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 19 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Vegetable Oil, 1-1/2 cup Sugar Plus Extra For Sprinkling In The Bottom Of Your Pan, 4 whole Eggs, Well Beaten, and more.

Yes, My Favorite 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.

My Favorite Carrot Cake

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