The only carrot cake you will ever need

The only carrot cake you will ever need is a side dish that serves 5. One portion of this dish contains about 11g of protein, 16g of fat, and a total of 638 calories. For 81 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. If you have eggs, carrot, canned pineapple, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. 5115 people found this recipe to be tasty and satisfying. It is brought to you by aol.com. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 71%. Users who liked this recipe also liked Ultimate Carrot Cake (with Carrot Cake Jam), Carrot Cake With Carrot Juice, and Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting.

Servings: 5

 

Ingredients:

2 teaspoons baking powder

1½ teaspoons baking soda

8½ oz. can of crushed pineapple, drained

1¼ cups vegetable or canola oil

2 cups finely grated carrot

2 teaspoons cinnamon

3½ ounces flaked coconut (optional)

4 eggs

2 cups sifted flour

1½ teaspoons salt

1½ cups sugar

Equipment:

ladle

kitchen scale

oven

frying pan

hand mixer

bowl

Cooking instruction summary:

Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coconut. Blend thoroughly.Distribute the batter evenly amongst the three pans; I like to use a ladle for the batter and fill each pan ladle by ladle to ensure even distribution without fussing with a scale.Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.When your cakes are cooled, make your cream cheese frosting. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. Cream on low to medium speed. With the mixer on low, gradually add the confectioner's sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.Frost the cake, spreading a thin layer between each layer of cake, saving the lion's share for covering the rest of the cake.

 

Step by step:


1. Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coconut. Blend thoroughly.Distribute the batter evenly amongst the three pans; I like to use a ladle for the batter and fill each pan ladle by ladle to ensure even distribution without fussing with a scale.

2. Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges.

3. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.When your cakes are cooled, make your cream cheese frosting. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. Cream on low to medium speed. With the mixer on low, gradually add the confectioner's sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.Frost the cake, spreading a thin layer between each layer of cake, saving the lion's share for covering the rest of the cake.


Nutrition Information:

Quickview
637k Calories
11g Protein
16g Total Fat
115g Carbs
10% Health Score
Limit These
Calories
637k
32%

Fat
16g
25%

  Saturated Fat
7g
47%

Carbohydrates
115g
38%

  Sugar
70g
79%

Cholesterol
130mg
44%

Sodium
1118mg
49%

Get Enough Of These
Protein
11g
22%

Vitamin A
8770IU
175%

Manganese
0.87mg
44%

Selenium
30µg
43%

Vitamin B1
0.5mg
34%

Folate
125µg
31%

Phosphorus
277mg
28%

Vitamin B2
0.46mg
27%

Fiber
5g
23%

Iron
3mg
22%

Vitamin B3
3mg
19%

Potassium
562mg
16%

Copper
0.27mg
13%

Calcium
132mg
13%

Vitamin E
1mg
12%

Vitamin K
11µg
11%

Vitamin B6
0.2mg
10%

Vitamin C
8mg
10%

Vitamin B5
0.96mg
10%

Magnesium
35mg
9%

Zinc
1mg
8%

Vitamin B12
0.31µg
5%

Vitamin D
0.7µg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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