" The" Carrot Cake

Name: " The" Carrot Cake
Prep time: 24 h
Cook time: 1 h
Total time: 25 h
Yield: 8-10 serving(s)
Ingredients: 4 eggs; 2 cups all-purpose flour; 1 cup sugar; 1/2 teaspoon salt; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 4 cups shredded carrots; 1 cup pineapple chunk, drained; 3/4 cup butter, melted; 3/4 cup toasted finely chopped pecans; 12 ounces cream cheese, softened (1 and 1/2 8 ounce package); 1/2 cup butter, softened; 2 teaspoons vanilla; 2 -3 cups powdered sugar

Submitted by Bubz McGee

"Try this carrot cake recipe, I baked 4 different carrot cakes and tuned the recipe to this one. I am so happy with the result!, also most of the guests at my sister in law baby shower (including the older and experienced ladies) said that it was the best carrot cake ever. So ENJOY!"

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Ready In:: 25hrs
Ingredients:: 16
Serves:: 8-10

ingredients

carrot cake
4 eggs
2 cups all-purpose flour
1 cup sugar
¹⁄₂ teaspoon salt
3 teaspoons baking powder
¹⁄₂ teaspoon baking soda
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground nutmeg
4 cups shredded carrots
1 cup pineapple chunk, drained
³⁄₄ cup butter, melted
³⁄₄ cup toasted finely chopped pecans
cream cheese frosting
12 ounces cream cheese, softened (1 and 1/2 8 ounce package)
¹⁄₂ cup butter, softened
2 teaspoons vanilla
2 -3 cups powdered sugar

directions

Make sure the eggs are room temperature (20 to 30 minutes outside the fridge would be enough) Put parchment paper in the bottom of your cake pan.
Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside.
In another bowl beat the eggs for ~30 sec, add the MELTED butter, add the shredded carrot (TIP: If you have a food processor, I like to process the carrots there in fine chunks, I also enjoy using the baby carrots more than the big carrots, they have a more tender flavor, but it is not a must).
Bake at 350°F for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean. (it may need few more minutes).
Fill and cover with Cream cheese Frosting. Other recipes I have seen for cream cheese frosting use tons of powdered sugar (5-6 cups), I use 2-3 cups maximum, because I don't like it over sweet, but you add as much as you think it needs.
TIP 1: This cake REALLY tastes much better if you bake it and frost it and refrigerate it overnight to serve next day.
TIP 2: If you are going to fill the cake, make sure it cools down to room temperature before filling it, I actually let the cake cool down, then cut the cake in half, then apply the cream cheese layer in the middle then let it get hard in the fridge then add the other half of the cake and then frost the outside.
TIP 3: If you have a Trader's Joe nearby, use the PLUGRA butter they sell there.

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Reviews

I'm new here but just had to write to say that this recipe is my all time favorite carrot cake. I've been making it for years and years. I think I found the recipe in a vegetarian cookbook but I too get rave reviews every time I make it (which hasn't been for a while) - thanks for reminding me about it.

MJJackie