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:
covered percent of daily need
