Ingredients: |
Ingredients: 1 cup granulated sugar
1 cup light brown sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups flour
2 3/4 cups grated carrots, approximately 5
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1/2 cup raisins (regular or golden)
1 cup sweetened flaked coconut
FROSTING
1 (8 ounce) block cream cheese, room temperature
1/2 cup butter, room temperature
5 cups powdered sugar
optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
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Directions: |
Directions:1 Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
2 In the bowl of your stand mixer fitted with the paddle attachment mix both sugars,
vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
3 Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4 Mix in the flour until just combined.
5 Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
6 Pour batter into the prepared pan.
7 Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely
Frosting
1 In the bowl of your stand mixer fitted with the paddle attachment mix the cream
cheese and butter together on medium speed until combined.
2 With mixer on low, slowly add in the powdered sugar.
3 Once incorporated, turn the speed up to medium and mix for 1-2 minutes until
smooth and creamy, scraping the sides of the bowl as necessary.
4 Spread the frosting on top of the cooled cake |
This recipe for Moist and Fluffy Carrot Cake is from