Yackulic Carrot Cake
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 473.18 ml flour (whole wheat if OK to use here)
- 473.18 ml sugar
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 157.80 ml canola oil (or the like)
- 3 eggs
- 9.85 ml vanilla extract
- 6 carrots (or less)
- 236.59 ml walnuts, chopped
- 157.80 ml raisins
- 177.44 ml canned crushed pineapple (drained)
- 113.39 g cream cheese, room temperature
- 44.37 ml unsalted butter, room temperature
- 354.88 ml powdered sugar
- 2.46 ml vanilla extract
- 0 lemon (juiced)
directions
- Preheat the oven to 350°F Grease a 13x9 inch cake pan with oil.
- Grate the carrots. Steam in steamer until soft, then cool.
- Beat the eggs, then add the sugar, oil and vanilla and beat further.
- Sift together the flour, baking soda and cinnamon and add to the wet ingredients.
- Add the cooled carrots, walnuts, raisins and pinepple.
- Pour the batter into the prepared pan. Place the pan on the middle rack of the oven and bake until the cake springs back at the touch of your finger, ~ 1 hour.
- Cool the cake for at least one hour before frosting.
- To make the frosting, cream the cream cheese and butter together in a bowl.
- Slowly beat in the powdered sugar and continue beating until there are no lumps. Stir in the vanilla and lemon juice.
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