haute eats: 14-carat carrot cake


Carrot cakes are truly an under appreciated cake.  I might be biased because I grew up with this as a staple in our family celebrations, and it was the top layer of our wedding cake; but besides all of that carrot cakes (really good carrot cakes) just hit the right spot.  And this is a REALLY good carrot cake.  For an added touch, serve with pecan ice cream (another under appreciated ice cream).

 2 c flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 eggs
2 c sugar
1 1/2 c oil
2 c grated carrots (approximately 2 large carrots)
1 can (8 oz) crushed pineapple (drained)
1/2 c chopped nuts, walnuts or pecans (I use pecans)

Vanilla Cream Cheese Frosting:
1/2 c butter
1 package (8 oz) cream cheese, softened
1 tsp vanilla
1 lb confectioners' sugar

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple* and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.
Cool before frosting.

Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.**
*Ensure that the pineapple is well drained or else the cake will not set correctly.
**If frosting is too thick, thin with a few drops of milk to spreading consistency.

Bon App├ętit

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  1. This sounds amazing! I never thought I would like carrot cake until a couple of years ago when my sister and I finally made one for Thanksgiving. It was a hit. We all love it and have made it several times since.

    Jessica @ Sunny Days and Starry Nights


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