Not-Just-For Easter Carrot Cake Recipe

Name: Not-Just-For Easter Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/2 cups whole wheat flour; 2/3 cup all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup sugar; 1 cup firmly packed light brown sugar; 1 cup buttermilk; 3/4 cup vegetable oil; 4 eggs; 1 1/2 teaspoons vanilla extract; 1 lb carrot, peeled and grated; 1 (8 ounce) can crushed pineapple, drained; 1 cup chopped walnuts; 1 cup flaked coconut; 1/2 cup raisins; Cream Cheese Frosting; 1/2 cup butter or 1/2 cup margarine, softened; 1 (8 ounce) package cream cheese, softened; 1 (16 ounce) package confectioners' sugar; 2 teaspoons grated orange rind; 1 teaspoon vanilla extract; marzipan carrots (optional)

Servings: persons

Cake
1 1/2 cups whole wheat flour
2/3 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sugar
1 cup firmly packed light brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 teaspoons vanilla extract
1 lb carrot, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut
1/2 cup raisins
Cream Cheese Frosting
1/2 cup butter or 1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package confectioners' sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
marzipan carrots (optional)

1
["Preheat oven to 350 degrees. Grease three 8"" round layer cake pans, line with waxed paper, then grease and flour waxed paper.", "Combine first 7 ingredients in a medium bowl, then set aside.", "In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.", "Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.", "Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.", "Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.", "When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting."]

2229

kcal

Calories

153

Fat

201

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 26 ingredients. The key ingredients include: Cake, 1 1/2 cups whole wheat flour, 2/3 cup all-purpose flour, 2 teaspoons baking soda, and more.

Yes, Not-Just-For Easter 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.

Not-Just-For Easter Carrot Cake

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