Surprise Carrot Cake
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
1 two layer 9-inch cake
- Serves:
- 12
ingredients
-
Cake
- 591.47 ml cake flour
- 354.88 ml sugar
- 177.44 ml mayonnaise
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml salt
- 2.46 ml allspice or 2.46 ml ginger
- 3 eggs
- 226.79 g can crushed pineapple in juice (, do not drain)
- 473.18 ml carrots, finely shredded
- 177.44 ml pecans, chopped
-
Cream Cheese Frosting
- 44.37 ml butter, softened
- 2 (170.09 g) package cream cheese, softened
- 591.47-709.77 ml powdered sugar
- 2.46 ml vanilla
- 0.25 ml salt
directions
- Heat oven to 350 degrees.
- Grease and flour 2 9-inch round cake pans.
- Beat together all ingredients except carrots, pecans and frosting ingredients (of course!) on low speed until mixed.
- Increase speed to medium and beat for another 3 minutes.
- Stir in carrots and pecans and then pour into pans.
- Bake for 30 to 25 minutes, until done.
- Cool for 10 minutes and then remove from pans to cool completely on wire rack.
- For frosting: Beat butter and cream cheese in medium bowl on medium spped until smooth.
- Gradually beat in powdered sugar, vanilla and salt until frosting is smooth and right consistency to spread on cake.
- Frost between layers and top, leaving sides bare.
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RECIPE SUBMITTED BY
Andrea
United States
I love to cook. I love to eat. What more can I say?