Carrot Cake

"I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake. I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake. I have also added a frosting. My DIL, who loves carrot cake, loved this cake."
 
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photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
1hr 20mins
Ingredients:
20
Serves:
12
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ingredients

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directions

  • In large bowl, blend oil and sugars on low until well mixed.
  • Add vanilla.
  • Beat in eggs, one at a time, blending well after each addition.
  • Stir together dry ingredients and add to egg mixture until well blended.
  • Stir in walnuts, carrots and pineapple by hand.
  • Pour batter into well greased and floured 10" tube pan or Bundt pan.
  • Bake at 350 degrees Fahrenheit for 50-60 minutes.
  • Cool in pan, then top with cream cheese frosting, directions below.
  • FROSTING: Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk.
  • Beat at high speed of electric mixer until light and fluffy.

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Reviews

  1. The carrot cake was amazing, but I had trouble with the frosting. As soon as I started spreading it, it turned clumpy and dry. Next time, I'd add less powdered sugar.
     
  2. I have a similar recipe but instead of the pineapple, I just have 1/3 cup of pineapple juice and there are no nuts or cloves in my recipe but I have 1/2 cup of raisins. My frosting has a dribble of half and half instead of milk. I got my recipe from a ski instuctor in Aspen. Great cake!
     
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