Best Carrot Cake
TOTAL TIME: Prep: 35 min. Bake: 1 hour + cooling
YIELD: 16 servings.
After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. —Geri Frahm, Gretna, Nebraska
Ingredients
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1-1/2 cups sugar
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1/2 cup packed brown sugar
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1-1/2 cups vegetable oil
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3 eggs
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2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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2 cups shredded carrots
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1 can (8 ounces) unsweetened crushed pineapple, drained
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1 cup golden raisins
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1 cup chopped walnuts
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1 tablespoon butter, softened
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1 teaspoon vanilla extract
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3-3/4 cups confectioners' sugar
Directions
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1.
In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
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2.
Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
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3.
For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts
1 slice: 621 calories, 32g fat (6g saturated fat), 55mg cholesterol, 235mg sodium, 81g carbohydrate (60g sugars, 2g fiber), 7g protein.
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