Carrot Cake

I know there are a few naysayers out there that think vegetables have no place in a cake, muffin, or pie  but, I really do find that they often make a delightful treat.  Plus, having a vegetable in such a delicious cake sometime alleviates some of the guilt we tend to have for eating treats.  This is my favorite carrot cake recipe, it is simple and ready to eat right after it cools.  So, if you have a few extra carrots lying around I would suggest making this cake, you will be happy with the results.

Cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple  (optional, I do not use it)

For the frosting:

nocoupons3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 pound confectioners' sugar, sifted

Preheat the oven to 350 degrees.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Or use a nice brownie pan for a one layer cake.

Cake:

I make this cake in one bowl, using just a spatula to mix all the ingredients.  I love doing this because there is minimal clean up!!!

Mix the sugar, oil, and eggs together in the bowl until mixture is smooth and a light yellow color.  Add the vanilla.  Sift together  flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss in the raisins and walnuts and fold in the carrots and pineapple (if you are using). Mix until combined.

Pour batter into prepared pans.  Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely. 

For the best cream cheese frosting!

Mix the cream cheese, butter, almond extract, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Frost your cake and ENJOY!!

Comments

[mom]

Lucky Tori!

[molly mancasola]

Thanks Andrea! Wish I had this recipe a couple of days ago when I made a carrot cake for a friend! I love the idea of the almond extract and the walnuts around the outside. Like you, I didn't like the thought of chunk pineapple, so I added crushed pineapple (plus shredded coconut, yum) and the cake was a lovely moist and chewy texture.