I finally have landed on a carrot cake recipe worthy of my Cream Cheese Icing recipe. The surprise is the canned pineapple to inject some sweetness besides the fresh carrots themselves.  This cake gets rave reviews and I am so glad because up until now I have been using a box carrot cake to carry my homemade icing. Dry ingredients: 2 ½ cups (313 grams) all-purpose flour 1 ½ teaspoons (7 grams) baking soda 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves 1 teaspoon kosher salt Wet-ish ingredients: 1 cup vegetable oil 1 ½ cups (300 grams) sugar 3 large eggs, added one at a time Final ingredients: 2 cups (220 grams) peeled and shredded carrots – about a half pound + of whole carrots ½ cup (98 grams) canned minced pineapple - drained ½ cup (60 grams) chopped, toasted pecans plus more for garnish if desired Top with my Cream Cheese Icing recipe. Preheat your oven to 375 degrees. Grease or spray two 8 inch cake pans, and line them with a parchment paper disk. Whisk the dry ingredients together in a separate bowl. In your mixer bowl, use your mixer to combine the oil and sugar. Then add the eggs one at a time, all on low speed. We are just combining. Do not overmix! Add the flour, gradually, to combine. Add the carrots, pineapple and pecans to combine. Pour evenly into the two cake pans and bake at 375 degrees for 30+ minutes. Remove and cool on racks for 5-10 minutes.  Then remove the cakes while it’s easier since they are still warm. Cool the cakes completely on racks to make topping with my Cream Cheese Icing recipe easier. Garnish with extra chopped pecans if desired.
Carrot Cake
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